Category Archives: breakfast

Pumpkin Scones with Caramelized Pepitas

I enjoy the weekend after Thanksgiving more than the day itself. On Thanksgiving Day, I made several trips up and down three flights of stairs and did so much lifting and carrying that my body felt like I had spent the day at the gym instead of the kitchen.  It’s one way to burn calories I guess.    This weekend, I have more time to, relax, spend time with friends and family, binge watch the “Mystery Marathon” on my local PBS station and, of course, eat leftovers.

If you find yourself with extra canned pumpkin, try making these tender pumpkin scones.  The don’t take long to make and will impress weekend houseguests. As a bonus, your kitchen will be fragrant with the autumn spices that flavor the dough.  Serve them at a holiday brunch or split them in half for mini turkey and cranberry sauce sandwiches after bargain shopping.  Note: Pepitas are the green kernels of pumpkin seeds.  You can buy them ready hulled.

If you like this recipe, please share it.  If you make it, let me know how it turned out.

Pumpkin Scones with Caramelized Pepitas

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 8 scones

Pumpkin Scones with Caramelized Pepitas

Ingredients

  • Caramelized pepitas:
  • 1/4 cup (15 g) pepitas
  • 1 tbsp. butter
  • 1 tbsp. granulated sugar
  • Scones:
  • 2 cups (260 g) all purpose flour
  • 1/3 cup (75 g) brown sugar
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. freshly ground nutmeg
  • 1/4 tsp. ground allspice
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup (113 g) cold, unsalted butter cut into small pieces
  • 1/3 cup (50 g) dried cranberries
  • 1/4 cup (15 g) toasted pepitas, walnuts, or pecans
  • 1/2 cup (120 ml) buttermilk
  • 1/2 cup (120 ml) canned pure pumpkin
  • 1 tsp. pure vanilla extract
  • Egg Wash:
  • 1 egg
  • 1 tbsp. whole milk

Instructions

  1. Pre-heat oven to 400 degrees F (200 degrees C.)
  2. For the caramelized pepitas:
  3. Melt 1 tbsp. butter in a saucepan over medium heat.
  4. Stir in the sugar. Keep stirring until the sugar turns a reddish brown.
  5. Remove from the heat and stir in 1/4 cup (15 g) pepitas to coat with the caramel.
  6. Spread out the caramelized pepitas on a small baking sheet lined with parchment paper.
  7. Bake for 10 minutes until golden. Remove from oven and set aside to cool.
  8. Scone dough:
  9. Line a large baking sheet with parchment paper.
  10. In a large bowl, whisk together the dry ingredients.
  11. Cut the butter into small pieces and blend into the flour and spice mixture with a pastry blender, two knives or your fingers until it looks like coarse bread crumbs.
  12. Stir in the dried cranberries and toasted pepitas or nuts.
  13. In a separate bowl, mix together the buttermilk, pumpkin and vanilla. Add this wet mixture to the flour mixture. Mix until the dough comes together.
  14. Turn dough out onto a lightly floured surface. Knead dough gently with floured hands. Pat it into a circle about 1 1/2 inches (4 cm) thick and 7 inches (18 cm) diameter.
  15. Cut the circle in half, then into quarters. Cut each quarter into two triangles to make 8 dough triangles. Place the triangles on the baking sheet.
  16. Whisk together the egg and milk to make an egg wash. Brush the tops of the dough triangles with the egg wash. Sprinkle each triangle with caramelized pepitas.
  17. Place the baking sheet in the pre-heated oven. Bake for about 20 minutes or until golden brown and a toothpick or skewer inserted into the middle comes out clean. Transfer to a wire rack to cool.
http://40shadesofflavor.com/pumpkin-scones-caramelized-pepitas/

 

 

 

Irish Scones

These are the famous Irish scones I bring to work every year at St. Patrick’s Day.  They go so fast, that coworkers have been known to wait at the elevators for my arrival to be sure they snag one. These light as air scones are a far cry from the heavy, dry and glazed versions sold at a popular coffee chain.

My Auntie Anna from Castleisland, Co. Kerry, generously shared this recipe with me. Over the years, I’ve tweaked it, for instance using plain, whole milk yogurt instead of buttermilk for a lighter dough.   I also play around with adding ingredients to  the dough such as sultanas (golden raisins), dried cranberries and orange peel in the winter, apple and cinnamon walnut in the autumn or cheese and onion for cocktail parties.  Feel free to experiment with your favorite flavors, the recipe lends itself to creativity.   Happy St. Patrick’s Day!

Irish Scones

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 17 minutes

Yield: 2 dozen scones

Irish Scones

Ingredients

  • 4 cups all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda sieved
  • 1/3 tsp. salt
  • 1 cup granulated sugar
  • 4 oz. (1 stick) butter chilled and cut into 1/2 inch pieces
  • 1 egg
  • 1 cup plain, whole milk yogurt

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Mix the dry ingredients together in a large bowl.
  3. Rub in the butter until the mixture looks like bread crumbs.
  4. Add the egg.
  5. Fold in the yogurt. At this point add dried fruit or other ingredients if using.
  6. Using an ice-cream scoop, scoop out the scone dough and place on greased baking sheets.
  7. Bake for about 15 minutes until golden brown.
  8. Remove from the oven and the baking sheets and let cool on a wire rack.
  9. Serve with butter and jam.
http://40shadesofflavor.com/irish-scones/

If you like this recipe, please share it.

Shrove Tuesday pancakes

Shrove Tuesday pancakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 8 to 10 pancakes

Serving Size: 4

Shrove Tuesday pancakes

Ingredients

  • 4 large eggs
  • 1 cup whole milk
  • 1 tbsp. melted butter, plus an additional 1 tbsp. for frying the pancakes
  • 1 tbsp. granulated sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 cup all purpose flour
  • 1/2 cup powdered sugar
  • fresh squeezed juice from one lemon

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Blend first six ingredients in a blender. Gradually add flour, blend until smooth. Let stand 15 minutes.
  2. Heat medium cast iron skillet over medium heat. Brush with melted butter. When pan is hot, add 1/3 cup pancake batter to the center of the pan. Tilt the pan immediately to spread the batter thinly around the entire pan. Cook for about 2 minutes until the bottom begins to brown, then flip and cook on the other side for 2 minutes. Lift pancake out of the pan onto a paper-towel. Repeat with the remaining batter, brushing the skillet with butter as needed.
  3. Butter an oven proof dish. Sift powdered sugar over the speckled side of each pancake, sprinkle lightly with lemon juice. Fold pancakes into quarters. Overlap the pancakes in the prepared dish. Bake until heated through, about 10 minutes. Before serving, sprinkle with more powdered sugar and lemon juice.
http://40shadesofflavor.com/shrove-tuesday-pancakes/
In Ireland and Britain, Shrove Tuesday, the day before Ash Wednesday, is also known as “pancake Tuesday” because in years past many families made pancakes to use up eggs and animal fats which were not eaten during Lent.  On Shrove Tuesday, Catholics attended confession to be “shriven” of their sins before the beginning of Lent.

These are thin, crepe style pancakes which are usually eaten as a dessert or as an after school snack, not the fluffy, American breakfast pancakes.  Because the pancakes are simply served with lemon juice and powdered sugar, it’s important to use good quality eggs such as organic eggs  or eggs from the farmers’ market.    This classic Irish pancake recipe is adapted from an Irish Shrove Tuesday pancake recipe provided by Peggy O’Kennedy of County Wexford, and published in the May 1996 issue of “Bon Appetit” magazine.

 

Pumpkin and Cider Griddle Bread (Farls)

This recipe, adapted from Guardian food writer Dan Lepard’s  acclaimed “Short and Sweet, the Best of Home Baking,” combines a traditional Northern Irish and Scottish griddle bread known as a farl with popular American fall flavors. It’s a savory, not sweet, pumpkin bread with a gnocchi-like texture..

Farl is an old Scottish word for a quarter, In the days before ovens, bread was baked in a griddle over an open fire and traditionally cut into quarters or “farls” before cooking.  Use a heavy bottomed pan such as a cast iron frying pan.

I departed from Lepard’s recipe by adding pumpkin pie spice to the dough.  The prepared mixture from my local spice store included Saigon and Indonesian cinnamon, ginger, nutmeg, mace, allspice and cloves.

Pumpkin and Cider Griddle Bread (Farls)

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 8

Pumpkin and Cider Griddle Bread (Farls)

Ingredients

  • 150 g/half a large onion, finely chopped
  • 2 tablespoons unsalted butter
  • 250 g/8 oz. cooked, mashed pumpkin
  • 50 ml/ 1/4 cup hard cider
  • 250 g/8 oz. all purpose flour, plus 2 tbsp. extra for shaping
  • 75 g/3 oz.grated cheddar
  • 1 tsp. table salt
  • 1/2 tsp. ground black pepper
  • 2 tsp. pumpkin pie spice
  • 2 tsp. baking powder
  • unflavored vegetable oil such as grapeseed

Instructions

  1. Put onion and butter in a saucepan on a low heat with the lid on for 5 minutes until it sizzles. Turn the heat off and leave it to steam for another 5 minutes.
  2. Tip the onions and juices into a large mixing bowl and mix thoroughly with all the other ingredients except the vegetable oil to form a soft dough.
  3. Turn dough out onto a floured surface. Divide in two. Flour and roll each piece to 1 cm/1/2 inch thick. Cut into quarters.
  4. Heat the oil in a large, heavy bottomed skillet until it's hot, but not smoking. Using a spatula, place 3 or 4 farls into the pan,leaving enough room between them to flip them. Keep the heat low so it takes about 4 minutes for the farl to become brown and crisp on one side. When brown, carefully flip farls over using a spatula. Fry the other side until it is also crisp and brown. Then cook the remaining quarters.

Notes

If using fresh pumpkin, use two small, sweet pie pumpkins. Wash and cut in half. Scoop out the seeds. Place the pumkin halves flesh side down on a rack over a baking sheet. Roast in a preheated 400 degree oven until the pumpkin flesh is soft and dark orange, about 40 minutes. Let pumpkins cook before scooping out the flesh.

http://40shadesofflavor.com/pumpkin-cider-griddle-bread/