Receta Savory Pumpkin Scones...
I was invited back! I'm the Guest Post-er-du-jour over at Sew We Quilt/Stash Manicure today. Now brace yourself...I'm sharing all I know about the world of publishing! Yes, it's a rather short post, as I know very little, but IF you are interested in getting your quilt book, pattern book, novel published, I do have one very important tidbit to offer...so scurry on over to Stash and have yourself a read. Oh...I'm giving away a copy of the 2011 edition of Writer's Market so be sure to leave me a comment over there to enter to win. And, IF you win and you've left me a comment on this post, too, I'll throw in a copy of my books and my patterns. WooHoo! Then you'll be able to say, "Sheesh, if SHE can do it SO CAN I!"
One more bit of house-keeping before I get to today's post...THANK YOU to everyone who left me a comment about my post on Max and Autism. They were like a huge hug/boost and we appreciated every one. I'm doing my best to respond to each and every one but if you don't hear from me or the girl personally, please know that we appreciate the time you took to write and your words were very comforting.
The mister walked into the kitchen just as I was patting out the dough and asked, "Are you making me something?" I told him I was making pumpkin scones, he rolled his eyes, as usual. I I told him to keep an open mind because these scones weren't my usual recipe...and when I told him what was going IN these scones he said, "Oh, so you're just making yourself something." Why yes, man-who-is-afraid-of-flavor! Yes I am!! And I am SO happy to have these all to myself! Aside from the pumpkin and those ingredients mentioned above, these scones also have Tabasco!!! HoooRah! But, before you go "pulling a mister" on me, you need to know these scones are NOT hot, not spicy and have very little "kick" whatsoever!
What they do have is a combination of flavors that blend together so well that you won't be able to pick any one of them out! These scones are dense, moist, and savory and would be great served with a big bowl of soup or chili - almost like a very rich and nutty corn bread, except without the nuts...and the corn. I plan to slather them with butter and have them for breakfast. I'm rewarding myself, as the experts say I should, for staying on my diet. I can now go three long hours, dieting the entire time, before I cave...now that's progress!
- Savory Pumpkin Scones - Adapted From Better Homes and Gardens, October 2010 and Nigella Lawson
- 3/4 cup canned pumpkin puree
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, melted
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper or black pepper
- 1/2 teaspoon Tabasco sauce
- 1 teaspoon olive oil
- 1 2/3 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Milk for glazing tops
Preheat oven to 400 degrees. In a large bowl combine pumpkin, Parmesan, melted butter, egg, Worcestershire sauce, salt, pepper, Tabasco and olive oil. Stir well to mix. In another bowl combine flour, baking powder and baking soda. Fold into pumpkin mixture and stir just until combined into a dough. Turn dough out onto a lightly floured work surface. Pat into a 10x5-inch rectangle. Cut dough on an angle with a knife, cutting 8 scones. Brush tops with milk to glaze. Bake on an un-greased cookie sheet for 15 minutes or until golden. Cool slightly. Eat warm with butter if desired. Makes 8 scones.