Queen Bee Pumpkin Scones
Adapted recipe from damn delicious.net
I have included tumeric for it's orange color and health benefits. It doesn't affect the flavor at all. The black pepper enhances bio-availability while integrating the spices and ginger.
Ingredients:
2 cups Queen Bee Bread, Biscuit, Pie Crust Flour
⅓ cup brown sugar, alternative sweetner brown sugar recipe
1 tsp cinnamon
2 ½ tsp baking powder
¾ tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp turmeric plus 1/8 tsp black pepper (optional)
1 tsp salt
1/2 cup (1 stick) COLD unsalted butter, cut into small cubes
1/2 cup pumpkin puree
3 – 4 Tbs milk or milk alternative
1 Tb molasses (optional)
1 large egg
2 tsp vanilla extract
Additions: ¾ cup small dice crystallized ginger or cinnamon chips
For the glaze
1 cup confectioners’ sugar
2 Tb milk
For the spiced glaze
1 cup confectioners’ sugar
¼ tsp cinnamon
¼ tsp ground cloves
¼ tsp ground ginger
¼ tsp turmeric (optional)
Pinch of nutmeg
2 Tbs milk or milk alternative
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large bowl, combine Queen Bee BBP flour blend, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, turmeric, black pepper and salt. Add cold butter, using your fingers or a pastry blender to work the butter into the dry ingredients until it resembles coarse crumbs. Now mix in diced ginger or cinnamon chips.
In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, molasses if using, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a dough comes together.
You can use a ½ cup scoop (my preference) dipped in warm water or make triangular scones. If you use 4 Tbs milk the dough will be a bit sticky. Working on a lightly floured surface (I use a mix of arrowroot and cassava flour; millet flour is also an option but it can be bitter so use less millet, more arrowroot). Dust top of dough with flour. You can also just pat dough out into a large circle then cut into quarters, then wedges.
OR: Using a rolling pill, lightly roll the dough into a 10- by 7-inch rectangle, about 1” thick. Using a large floured knife or a pizza cutter, cut the rectangle in half lengthwise, then cut crosswise, making four rectangles. Then cut each each rectangle into two triangles, making 8 triangles. Using a spatula, gently lift scones and place onto prepared baking sheet.
Bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
When the scones are done, cool on rack for 10 -15 minutes and spoon/spread the glaze on each scone before drizzling with spiced glaze.
Allow glazes to set before serving.
2 cups Queen Bee Bread, Biscuit, Pie Crust Flour
⅓ cup brown sugar, alternative sweetner brown sugar recipe
1 tsp cinnamon
2 ½ tsp baking powder
¾ tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp turmeric plus 1/8 tsp black pepper (optional)
1 tsp salt
1/2 cup (1 stick) COLD unsalted butter, cut into small cubes
1/2 cup pumpkin puree
3 – 4 Tbs milk or milk alternative
1 Tb molasses (optional)
1 large egg
2 tsp vanilla extract
Additions: ¾ cup small dice crystallized ginger or cinnamon chips
For the glaze
1 cup confectioners’ sugar
2 Tb milk
For the spiced glaze
1 cup confectioners’ sugar
¼ tsp cinnamon
¼ tsp ground cloves
¼ tsp ground ginger
¼ tsp turmeric (optional)
Pinch of nutmeg
2 Tbs milk or milk alternative
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large bowl, combine Queen Bee BBP flour blend, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, turmeric, black pepper and salt. Add cold butter, using your fingers or a pastry blender to work the butter into the dry ingredients until it resembles coarse crumbs. Now mix in diced ginger or cinnamon chips.
In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, molasses if using, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a dough comes together.
You can use a ½ cup scoop (my preference) dipped in warm water or make triangular scones. If you use 4 Tbs milk the dough will be a bit sticky. Working on a lightly floured surface (I use a mix of arrowroot and cassava flour; millet flour is also an option but it can be bitter so use less millet, more arrowroot). Dust top of dough with flour. You can also just pat dough out into a large circle then cut into quarters, then wedges.
OR: Using a rolling pill, lightly roll the dough into a 10- by 7-inch rectangle, about 1” thick. Using a large floured knife or a pizza cutter, cut the rectangle in half lengthwise, then cut crosswise, making four rectangles. Then cut each each rectangle into two triangles, making 8 triangles. Using a spatula, gently lift scones and place onto prepared baking sheet.
Bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
When the scones are done, cool on rack for 10 -15 minutes and spoon/spread the glaze on each scone before drizzling with spiced glaze.
Allow glazes to set before serving.