Thursday, September 22, 2011

Pumpkin Blueberry Scones with Blueberry Glaze

I'm finally getting settled into my brand new apartment in Boston. I've hardly had time to buy groceries, let alone cook, which makes me very sad. My new kitchen is very tiny but my roommates and I are making good use of it. Cooking is such a great stress reliever for me, so after this busy week is over I'm hoping to whip up some new creations.

On that note, tomorrow marks the first official day of fall! Fall always makes me a little nostalgic because it reminds me of home. There's nothing like apple picking in New York and watching the beautiful rolling hills change to vibrant shades of orange and red at the peak of the leaves. As an adieu to summer and welcoming for fall, I created this recipe for pumpkin blueberry scones.

Cooking in between seasons is great because you combine produce that's on it's way out with new seasonal flavors. If you're having a hard time letting go of summer cooking, these scones are the perfect in between recipe to bring you around and get you excited for warm, fall comfort foods. Enjoy!

Pumpkin Blueberry Scones with Blueberry Glaze
Makes: 8 scones  Prep: 20 minutes  Total: 40 minutes

Pumpkin Blueberry Scones:
2 cups flour
1/3 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
1/3 cup buttermilk
1/2 cup 100% pure pumpkin
1 tsp vanilla
3/4 cup blueberries

Blueberry Glaze:
1 cup powdered sugar
2 tbs milk
1/4 cup crushed blueberries

Pumpkin Blueberry Scones:
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Combine flour, brown sugar, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda and salt in a large bowl. Cut in the butter until it is in pea-sized pieces. Mix in buttermilk, pumpkin and vanilla. Carefully fold blueberries into the dough, trying not to break them.
On a floured surface, knead the dough for 1 minute until semi-firm and moist. Roll the dough into a long rectangle. Cut in half width-wise so the dough is in two squares. Cut each square twice from corner to corner to make 8 triangular scones. Place scones on papered baking sheet and bake for 20 minutes.

Blueberry Glaze:
While the scones are baking, measure out 1/4 cup of blueberries and juice or push them through a strainer to separate the blueberry juice from the skin. Try to remove as much skin as possible in the process. (A little is okay - you want the glaze to be thick.) Combine the blueberry juice with the powdered sugar and milk. Wait until scones are completely cooled before drizzling the glaze on top.

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