My family lovingly calls me a food-pusher. Behind my back they curse me after a home-visit. You see, I am known throughout this part of the land as a food-pusher.
You’ve never heard of a food-pusher?
Most grandmothers are pushers, women with the gift of baking or with an addiction to carbs and sugar (like myself)…and anyone with even a hint of Italian in their family tree are food-pushers.
The moment you walk in a food-pushers’ front door we love you with food. If you leave our home without feeling sick to your stomach then we’ve done something wrong. So, in order to make you feel right at home, I decided to push a few recipes your way this fall season.
Beginning with this delicious one below. No, I have not tried it myself, but cmon’ you know pictures NEVER lie. And those pictures looks lickable!
While perusing a recipe site for wedge cut oven fries, I found this: Whole Wheat Pumpkin Scones with Cinnamon Icing. YUM!
Head on over to Tammy’s Recipes for more yummy delectable treats. But, for now, I have some scones to make.
Spiced pumpkin scones with cinnamon icing drizzled on top!
1 cup whole wheat pastry flour
1 cup all-purpose flour*
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
6 tablespoons butter, sliced and chilled
1/3 cup pumpkin puree
1/3 cup heavy whipping cream
6 tablespoons brown sugar
2 teaspoons vanilla extract
Cinnamon Icing Ingredients:
1 cup powdered sugar
1 teaspoon ground cinnamon
1-2 tablespoons milk
1. In a large mixing bowl, whisk together the first 8 ingredients (dry). Cut in butter until coarse crumbs form.
2. In a smaller mixing bowl, whisk together the pumpkin, cream, sugar, and vanilla.
3. Add to dry mixture and stir just until mixture forms a thick dough. Use your (clean) hands to knead the dough once or twice, pressing it together. (For more tender scones, don’t over-knead.)
4. On a lightly floured surface, form dough into a circle, about 3/4 inch thick. Use a knife or pizza cutter to cut circle into 8 wedges/triangles. Place wedges on an ungreased baking sheet, not touching.
5. Bake at 425 degrees for 15 minutes, until scones are lightly browned on the bottom.
6. Make icing by whisking together the icing ingredients, adding just enough milk to make a drizzling consistency. Icing can be drizzled over warm scones.
*May use whole wheat pastry flour rather than the all-purpose flour, though scones will be a little heavier.
Make sure to let me know if you push these on your very own special someone. I’m thinking I may make some tonight.
Scones are an acceptable dinner item, right?