Pumpkin Sunflower Scones


Last night, Jason and I did indeed go downtown.

I told you I was determined.

We walked all over the place, from one end to the other. We had hot dogs at Hot Dog King, finally granting Jason the wish he makes every single time we can come down here. We walked all around Falls Park, back up and around through the crowd who had shown up for a music show that was being put on for free.

We walked past just as they were playing "Ball of Confusion", which is my number 2 "greatest political song ever written" on my own personal list. So of course I had to jam. And by jam, I mean "nod my head along with the beat because to dance would probably mean someone would think I was having a seizure."

Once we had walked until my legs ached, thanks to having taken a long walk around the apartment complex myself in the morning and having done my full hour in the fitness center in the early afternoon, we stopped at Coffee Underground and just relaxed for a little while. I think I am becoming a one-woman ad campaign for Coffee Underground at this point... I've probably brought it up here something like five times at this point.

But- and this is important- at Coffee Underground... they have pumpkin syrup. So I had an iced pumpkin latte and I cannot even explain how much I miss pumpkin syrup when I cannot have it.

However, that got my mind a-whirlin' about pumpkins, and the various things one can do with them. We've had a can of pumpkin languishing in the cupboard for some time, the victim of me deciding I would absolutely make smoothies with it, and then not doing that at all.

So I went hunting for recipes, and found a recipe for Pumpkin Pecan scones that looked really promising. There was just one problem: I didn't have pecans, I didn't have buttermilk, and my canned pumpkin? Turned out to be the canned pumpkin pie stuff.

Oh yeah. We're experts at this stuff, clearly.

So I sat, and stared at the recipe for a while. A friend on facebook helpfully told me you can substitute milk and a touch of vinegar for buttermilk, so that solved that problem. I could still use the pumpkin pie stuff; I just wouldn't need the same level of seasonings.

And we have sunflower seeds.

There was indeed a light bulb over the head moment for me.

So I made absolutely certain I had everything else, and went to bed knowing what I would do first thing in the morning.

"First thing" being, oh, 10 A.M. when I crawled out of bed. Don't give me that look... I didn't go to bed until 1:30 A.M.! There was reading to be done!

In any case, when I finally got up this morning, I did indeed make the scones.

And there are indeed delicious.

Pumpkin Sunflower Scones
What You Need:
2 cups whole wheat flour (or any flour, really)
1/3 cup brown sugar
1/2 teaspoon cinnamon
Two quick shakes of allspice (seriously, I did not measure this)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter at room temperature, cubed
1/2 cup sunflower seeds (unsalted, they must be unsalted)
1/3 cup buttermilk (or since I was out, I used 1/3 cup milk with 1 teaspoon vinegar)
1/2 cup pumpkin pie puree (or pumpkin puree if you want to do this the right way)
1 teaspoon vanilla
1 egg, beaten
Turbinado (or raw) sugar for sprinkling, optional

Onto Creation!
Preheat oven to 400 degrees Farenheit. Combine flour, brown sugar, your cinnamon and allspice, baking powder, baking soda, and salt in a mixing bowl. Add your butter and combine until you have a crumb-like texture. You can do this with a fork, but the blogger I adapted this recipe from and I agree; using your hands is  much faster, if a little messier. Once you've got your crumb-y stuff going, add in the sunflower seeds, mix around.
 Combine pumpkin pie puree, vanilla, and buttermilk (or buttermilk substitute) in a bowl and whisk together. Add your mixture to the dry ingredients and combine until everything is just moistened.

Dust your work surface with a little flour and pour your dough out, working it with your hands until you have a slightly flattened disk of scone. 
Take your beaten egg and just brush it across the top of the scone and kind of around the edges a little bit. Make sure it is evenly coated in the egg. Sprinkle the raw sugar on top, as evenly as possible.
Cut the disk into wedges; try to cut evenly. I am bad at cutting evenly so I had a few normal scones, some REALLY BIG scones, and a couple itsy bitty ones. I'm calling that my artistic license.

Place on a nonstick or sprayed with nonstick-spray baking sheet.

Bake for roughly 20 minutes, or until golden and firm.

Allow to cool before eating.

Try not to eat all of them.

Also, please don't ask me for nutritional facts. These particular scones? It's probably better for all of us if we never know what the nutritional facts are...

Pumpkins are good for you, though!

...

So...

that means it has to be good...

right?

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