Thursday, February 9, 2012

This is why we're fat.

Needing some childcare assistance last year, we flew my mother-in-law in from New York a couple times to give us a hand. And along with her babysitting skills came her constant baking, which effortlessly allowed me to gain an average of 5 lbs per visit. Ahem.

One of her baking gems is these delicious Pumpkin Chocolate-Chunk Scones -- easily one of my new favourite comfort foods.

And, as you can see from the link, my husband submitted this recipe to CFCW and became a Recipe of the Morning champion once again on February 8th.

Bring on those Danny & Sharon limited edition pot holders!

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February 8
Pumpkin Chocolate-Chunk Scones
2 cups flour
½ cup brown sugar
¼ tsp. ginger
½ tsp. nutmeg
¼ tsp. pumpkin pie spice
½ tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt


Preheat oven to 375 degrees. Combine the above ingredients in a large bowl, then cut in ½ cup COLD unsalted butter (use pastry blender or fork).


In another bowl, mix:
½ cup pumpkin
1/3 cup buttermilk
1 tsp. vanilla


Add to flour mixture. When dough begins to form add ½ cup chocolate chunks (or chips). Dump dough onto lightly floured counter and knead 3-4 times. Form into dough round that is 1 ½ inches thick – then cut into 8 large scones (like you would cut a pizza). Place on ungreased baking/pizza pan and bake for 20 minutes.

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