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Tag Archives: Breakfast and Brunch
Back in December I had the chance to fulfill a long time food fantasy; mushroom foraging. Spenser Magazine asked me to cover a story foraging in Northern California, I immediately said, “Yes”. My research lead me to someone who keeps a very low profile, Mr. Ryane Snow. What little I found made me want to meet him even more. I sent off my pitch for the story and waited, anxiously. After a few days, the answer, I had hoped for flew into my inbox.
Ryane, who is an expert on foraging mushrooms, lives in Mendocino, which is the perfect area for finding mushrooms. Even if, there is not a lot of rain happening (hence, our California winter this year), the cool, foggy temperatures of the wild coast create a blanket of moisture over the forest floors; this is what is needed to produce amazing mushrooms. Not to mention a thrilling day with Ryane. A few emails back and forth and a weekend was confirmed. We would be spending the day with Ryane along with Jun Belen, the super talented photographer who was shooting the story.
While foraging for mushrooms, our discussion lead to recipes. I asked him what was one of his favorite mushroom inspired meals to make was, and he told me chanterelle bacon. Now, I thought this was somewhat funny as I had learned earlier, that he was vegan. He proceeded to tell me how he makes “bacon” out of the buttery chanterelles, and that yes, it takes like bacon. We came home with some gorgeous chanterelles and made this wonderful recipe in honor of a day that will never be forgotten. Thank you, Ryane, for opening a whole new world to us and for a new “bacon” love!
** We’d all be thrilled if you took the time to read The Mystical Allure of Mushrooms and to learn about Ryane; he is a gem and the experiences he shares are a chance in a lifetime.
Recipe: Chanterelle Bacon
*recipe from Ryane Snow
- chanterelles
- olive oil
- sea salt
Heat the oven to 250. Strip the chanterelles by ripping from the edge of the cap toward the base of the stem; this should create bacon-like strips. Lightly brush with olive oil and lay the strips onto a baking sheet. Sprinkle a small amount of sea salt over the top. Slide into the oven, turning the strips over occasionally until they are golden brown and somewhat crispy.
*this recipe works well with Shiitake mushrooms as well
I have been on the fence all day about what post to share with you today. Originally I was going to share Friday Happy Hour; but, we are working on a series of posts for cocktails and want to nail down one before sharing. Next Friday. So, I decided it was time to share something gooey and sweet that you could enjoy over the weekend. You still have time to start the recipe to enjoy tomorrow or Sunday.
We have been tossing around the idea of doing some entertaining in the near future; which we are loving now that we have a dining room. Yeah dining room! Half way through some menu planning I started thinking about how we don’t have to always just do dinner. What about brunch? In order to be better prepared I thought I would up our brunch recipes and create some delicious ones to have on hand, when the craving for a friendly brunch pops up.
Making the Sugar Mixture
Smearing the butter on
Remember the hot and buttery Golden Brioche? Well, I got to thinking about them the other day, and I turned them into zesty cinnamon rolls. The brioche recipe works perfectly as a base for cinnamon rolls and even sticky buns as it is light and fluffy. I thought about changing up a traditional cinnamon roll recipe by adding nuts or other exotic spaces; but, then I took a step back. What about good ole fashioned cinnamon rolls. Sure bacon, maple, honey, jello flavored cinnamon rolls may be fun but sometimes comfortable and easy food is even better. These are old fashioned cinnamon rolls full of butter, sugar and cinnamon with a simple powdered sugar glaze.
Sprinkle on the sugar
Rolling the rolls
Cutting the cinnamon rolls with unflavored dental floss
* Make the full brioche recipe. I used half of it for cinnamon rolls and baked a gorgeous loaf of bread with the other half. Or really indulge and bake two batches of cinnamon rolls.
Happy Weekend!
Denise & Lenny
Recipe: Old Fashioned Cinnamon Rolls
- 1 golden brioche recipe
- 1/2 cup sugar
- 1/2 brown sugar
- 2 teaspoons cinnamon
- 1 stick unsalted butter at room temperature
- 1 cup powdered sugar
- 1 tablespoon whole milk
Prepare the brioche according to directions. The next day when ready to bake hot cinnamon rolls, heat the oven to 350. Melt half of the butter and pour into a small bowl. Using a pastry brush butter a square (9 x 9) baking pan, set aside. Put the other half of the stick of butter into the bowl and gently mash with the back of a spoon. Roll out half of the dough onto a lightly floured (and clean) surface into a large rectangle about 2/3″ thick and 14″ x 12″. Using the same pastry brush spread the butter mixture over the top of the dough; use as much or as little as your want. I try to use all of it; after all, these are “sinamon” rolls. In another small bowl combine the sugars and the cinnamon, mix with a fork. Sprinkle over the top of the dough. Starting at the smallest end, roll tightly, into a log. Using a log piece of dental floss, loop under the log of brioche, and criss crossing and cut into 1/2″ thick circles. You can cut the rolls into larger circles if you want bigger rolls. Put into the baking pan, just until touching, don’t cram in. Cover with wax paper and then drape a couple towels over the top of the wax paper. Set aside in a warm room and let rise until doubled; about 45 minutes – 90 minutes. Bake for 20 – 30 minutes, until golden brown. Remove from the oven. Let set for 5 minutes. Remove from baking pan to serving tray. Cover with glaze.
Glaze
Sift the powdered sugar into a small mixing bowl. Stir in the milk. Using a spatula, spread the glaze over the warm cinnamon rolls. Serve. Eat.
A couple years ago we went camping with another couple. We were sharing cooking responsibilities for the weekend to make it easier for everyone. We offered to make Sunday breakfast, and were excited about the menu: buttermilk blueberry pancakes, bacon, warm buttery maple syrup and pipping hot coffee. You have no idea how excited we were about this meal, it was sure to “wow” everyone not to mention filling our bellies with hot breakfast grub.
Sleepy eyed, the next morning, we went to the car to get the bag of ingredients to start cooking. We had been talking about this meal the night before, and everyone was hungry. We could barely wait to start cooking and eating. It was odd as I reached for the hatch at the back of the car; it was slightly un-done. Who got into the car late at night? As I put my hand into the bag, grabbing around for the mix, something did not feel right. Where was the mix? Did we really drink that much wine the night before that we did not remember where the breakfast goods went? Crap! Slowly as I looked down at the ground, I saw a trail of pancake mix going into the woods …….. Breakfast was not going to be happening as someone/something had already eaten breakfast.
When preparing for a recent camping trip it was decided that we would try to recreate this special breakfast but for two. Instead of buying a prepared package of pancake mix, I wanted to make our own. Our friend Evelyn makes amazing cornmeal pancakes. No, I mean amazing as in REALLY OMG Amazing. Dollar sized, texture rich pancakes smothered in butter and maple syrup. They have become a camping staple for us. Served with crispy and smokey bacon and hot bourbon syrup, they make the perfect camping companion. I changed around her recipe and came up with a great cornmeal pancake mix that is easy to transport and easy to use. I mix the dry ingredients in a large mason jar and keep it on hand for when we decide we want a little breakfast treat or if we are going camping I add the jar to our camping gear. Easy to mix up with the addition of a little milk, an egg and some melted butter. We like to serve the pancakes with fresh blueberries and hot bourbon maple syrup.
Now you can stop buying that pre-made pancake mix and whip up a batch of this delicious mix to have on hand. It is simple to do, lighter on your wallet and delicious to eat.
Recipe: Cornmeal Griddle Cake Mix
- 3/4 cup corn meal, we like medium grain
- 1 1/4 cup ap flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
In a large mason jar or other storage container, add all of the dry ingredients. Close the lid. Shake to mix. Make pancakes. Serve. Eat.
Recipe: Griddle Cakes
* serves 4 hungry people, or 2 really hungry people
- 1 cup mix
- 1 1/8 cup milk
- 1 egg
- 1 tablespoon butter, melted and cooled
In a mixing bowl add the dry mix. In a separate bowl, whisk together the milk, egg and butter. Add to the dry ingredients and stir, just to combine. If you like a thinner pancake add a little more milk. Heat your griddle over medium heat, coat with a thin amount of butter, add a 1/4 cup pancake mix. Once bubbles have formed, flip the pancake over, continue to cook until golden brown; about 2 minutes. Continue making pancakes until the mix is gone. Serve. Eat.
The inspiration for this recipe came after spending the day, with my friend, Danielle. You may know of her from the food blog, Bon Viviant. She is working on her new site, Beyond the Plate, where she is taking an approach to really learn where our local food comes from. There are over a million food blogs out there, writing about food, and even claiming that they “know” where their food comes from. Do they really? Pretty pictures are nice, and all; but, her stories will leave you wanting to learn more; do better. Danielle is getting down, and dirty, with local-food providers, to learn about their personal journey. From gluten-free bakeries, all the way down to cattle ranchers, she is spending the time to get to know them, document them with photos, and then write about it. Her post are gorgeously written, and stunning to look at. Last Tuesday, she invited me to tag along with you during one of her journalist interviews and photography sessions, she was interviewing a French yogurt maker; Saint Benoit.
It was a gorgeous spring morning. Crisp. Dewy. Sunny. The birds were chirping, and we were heading north with cameras, and coffees in hand. The drive to Saint. Benoit, lead us through green pastures, past wild turkeys, and fields of Jersey cows, mooing. Perfect.
I am not going to tell you about Saint Benoit. You will have to wait for Danielle’s voice. I will say; I was impressed. Beniot’s business reminded me so much of how Dominique Chapolard runs’ his pig farm in Gascony. The only difference was the animal, and the end product; delicious, French-inspired, creamy yogurt made with the finest ingredients in the Bay Area. After my experience there, I could not stop thinking about the yogurt, and that first silky taste that kissed my lips. Wallet in hand, I headed out to find it in my neighborhood.
After gobbling down a couple containers of their Meyer Lemon yogurt, I thought it would be the perfect addition to my blueberry recipe. While I like my recipe, I thought it could use a little spring refreshing. In addition to the citrus scented yogurt, I added extra lemon zest, some vanilla paste, a pinch of fresh thyme, and an abundance of fresh blueberries. The muffins came out so moist, and so flavorful. Deep citrus undertones, with a little freshest from the thyme. I have to say, they were even better the next day. Still moist, and flavorful. Perfect for your next weekend brunch or Easter.
Speaking of Easter. If you are a regular reader, you know I have a thing for cake plates (I have to many of them). Yes, that would be a new cake plate in the photo. The newest addition over at Chez Us is so adorable. Creamy white, with slightly ruffled edges that are lightly tinted blue. Don’t you think it made the muffins look even tastier?
Recipe: Lemon and Thyme Scented Blueberry Muffins
What you need:
- 2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 medium lemon, zested
- 2 springs fresh thyme, leaves only
- 8oz meyer lemon yogurt, or plain yogurt
- 1 egg
- 3 tablespoons buttermilk
- 1/4 cup unsalted butter, melted, and cooled
- 1 cup blueberries, washed, and dried
- 1 tablespoon flour
What you need to do:
Heat oven to 350. Line muffin tin with papers, or butter generously. In a large mixing bowl, sift together the dry ingredients. Add the zest, and thyme to the dry ingredients. In a smaller bowl, mix together the yogurt, egg, and buttermilk. Add the wet mixture to the dry ingredients, stir with a fork, just until combined. Muffin batter will be lumpy; DO NOT OVERMIX. Fold in the melted butter. In a small bowl, mix the blueberries, with 1 tablespoon of flour. Then fold into the muffin batter. Fill the muffin tins, about 2/3 full. Bake for 20 – 35 minutes; until golden brown, and springy to the touch. Some ovens are hotter than others. Start checking after 20 minutes. Serve. Eat.
If you like this recipe, check these out:
Blueberry Muffins with Streusel Topping
Blueberry Muffins
Oatmeal Blueberry Applesauce Muffins
I do not care for over-sized, thick pancakes; that sit in your gut for a better part of the day. I prefer my pancakes to be small, light, and fluffy. These pancakes were made with yogurt, as well as buttermilk, which gave them a nice tangy taste. I used vanilla yogurt, which lightly scented the pancakes; they smelled amazing while cooking on a hot griddle. They were incredibly light as well as fluffy. Since, I felt a luncheon deserved an adult beverage to accompany the meal, I served these Tahitian scented pancakes with warm, homemade butter and Bourbon syrup; sinfully sweet, and perfect for lunch.
If you have not tried Bourbon Syrup; you need too. I am in LOVE with it. It is a lusty deep caramelized honey color, with spicy undertones, and bit of sweet vanilla. Perfect pairing with the fluffy little bites.
What is your favorite pancake; sweet or savory?
Recipe: Vanilla Yogurt Pancakes
What you need:
- 1 1/2 cups flour
- 1 tablepoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup yogurt
- 1/2 cup buttermilk
- 1/2 cup milk
- 1 egg
- 2 tabelspoons melted butter
What you need to do:
In a large mixing bowl, sift together the dry ingredients. Add the yogurt, buttermilk, milk, and egg. With a folk, mix the ingrdients together, just until wet; pancake batter will still be lumpy. Add the melted butter, stir. Heat a large griddle or frying pan over a low medium heat, a 4 on our stove, lightly butter the cooking surface, and ladle about a 1/4 cup of batter on the cooking surface. Cook until there are bubbles forming, and the under side is golden brown. Flip, and continue to cook, until golden. Pass the butter, and syrup. Serve. Eat.
Be sure to see what pancakes, other #LetsLunch folks are noshing on:
A Tiger in the Kitchen
Blog Well Done
A Cow Girl Chef
Geo Fooding
Show Food Chef
Hot Curries and Cold Beer
Free Range Cookies
Kitchen Dreamer
Cooking the Fruit Bowl
Can It You Nit
Beyond the Plate
Caitlin Shetterly
I have been keeping a BIG secret from everyone, including my family. I apologize for that. Now, I am letting you in on it….
January 28. Wet. Cold. Grey. Another wintry morning in San Francisco. Nothing out of the ordinary. Worked out, got ready for work, made a latte, and sat down to enjoy the last moments of solitude before my day began. I really cherish those 30 minutes of “me time”. Sipping coffee, watching the day unfold, and reading a few emails. Normally, I glance through my in-box, delete the crap, and put the email with names of people I know aside, so I can answer them once I get into the office. This day, January 28, was a little different.
Helen. This name really caught my eye, because, I don’t normally meet many Helens. As well it was my grandmother’s name. I glanced at the name for awhile, processing, who it could be. I didn’t really pay attention to the subject line. It was all slow motion. Like opening a letter, one would receive in the mail. Slowly, opening the envelop, as not to rip it. Removing the folded piece of paper. Unfolding it, and reading the words. It was rather surreal. Why? This was an ordinary morning, after all. I pondered on the name, and once I realized I did not know a “Helen”, I read the subject line, The SAVEUR Sandwich Photo Contest. I thought about it. Then I unfolded the piece of paper, and read the words that Helen wrote to me.
Dear Denise,
Thanks so much for submitting a picture of your absolutely extraordinary breakfast sandwich to the SAVEUR Sandwich Photo Contest – I’m very excited to let you know that you’ve won!
It was a near-unanimous vote – you really bowled the edit team over with that egg yolk-stuffed pork patty. Per the terms of the contest, your photo will be featured in the April issue of the magazine with full credit – but if you’re interested, we’d like to take it a step further and run the recipe for the sandwich alongside the picture. Would you be willing to share it with us?
Thanks so much – and congratulations again!
All the best,
Helen
It took a good 30 seconds to really hit me. Then crowing like a morning rooster; I bellowed, “OMG!” As I ran through the apartment, to share the news with Lenny.
“I won.”
” I won.”
I am sure he was wondering, what the hell is she yelling about at this hour. Won? Won, what? I plopped on the bed, and re-read the sweet words, and then it all made sense to him. I was excited. I wanted to tell everyone. But …..
I took a step back. To pinch myself. Was I dreaming? I have always dreamt of this from the first day I held a camera. The only difference, was, that I thought my photos would include travels to far away places, shooting people, and animals (I read too many National Geographic issues as a kid). This was the next best thing, sort of the National Geographic of food.
The next 48 hours were a blur. I could not stop smiling. Or re-reading that email. I know, a bit corny, but, I was proud. It was one thing that the photo was picked. Another, that they wanted to print the recipe. My photo. Our recipe.
Once reality took hold, it was all clear. Deadlines needed to be met. We had to perfect this recipe, write it out, and get it back to Helen. By Monday! This recipe was in our heads. Nothing had been written about it; we had never shared it, except with the lucky few who got to put it into their bellies. We had work to do.
A bit about the “breakfast sandwich”. This was Lenny’s creation, as he has a deep love for all runny eggs. Wouldn’t it be fun to put a runny egg in the middle of a burger? No one is doing it. Sure, people are stuffing them with cheese; but a runny egg? The premise behind the “breakfast sandwich” deliciousness, was to create a sausage patty, with the egg hidden inside. Topped with some hollandaise sauce to create a mixed up Eggs Benedict. We had the flavors down. The pork was to be simply seasoned. The hollandaise buttery, and tart. The English muffin was to be pan grilled, not just toasted. And the egg. It had to be nestled inside, and cooked just enough to still be runny. A surprise, when you cut through the hollandaise drenched patty.
We spent the next 48 hours, playing with 8 pounds of pork, three dozen eggs, 2 avocados, 6 Meyer lemons, 1/2 pound of spinach, and a dozen English muffins. The hardest part was getting the thickness of the patty, just right. You want it to cook, but not over cook the egg. We used cookie cutters to stabilize it. We covered it. We baked it. We pan-fried it. Stove-top grilled it. You name it; we probably did it. Finally, after two days of cooking, and eating pork, we had it. It was ready for the final taste test from our trusty taste tester, Ella. The patty was perfect, crispy sides, slightly spicy, slightly salty. The hollandaise was tart, and buttery. The muffin was crispy. The sauteed spinach and creamy avocado wrapped it all together. And the surprise egg in the middle …………. was runny. WE had done it, not only created the perfect breakfast sandwich, but, also the perfect photo to capture the moment.
Sorry for all the photos (Lenny and Tracy); I just love them all.
I would like to thank a few people who made all possible:
Lenny. Thank you for being creative. You may not be hands on in the kitchen, but the ideas are always flowing, and I love that about you. Thank you for always being supportive and for putting up with me, while I chase these wildly, crazy dreams. Thank you for believing in me, that means the world to me.
Ella. Thank you for being the best 7 year old taste-taster ever. I admire your adventure, at such a young age, and hope the curiosity for new and exciting food lives with you forever. Thank you for getting me to try crispy pig’s ears, which were delicious!
Penny. Thank you for lighting the fire, that had been put to sleep, some years ago. Your words of experience have resonated in me. The impossible is only impossible, if we don’t reach for it. I am reaching.
Helen, and the team at Saveur. This would have never happened, without all of you. I am forever grateful and appreciative. THANK YOU for this wonderful opportunity, and the recognition. Humbling.
Tim. Thank You for your constructive criticism, and pushing me to keep at it, all the way from across the pond. You are an inspiring mentor, and becoming a great friend. I look forward to what lies ahead. Thank You.
We both thank you, our readers, for your continued readership! Let us know when you try this recipe, and what you think.
Check out the piece on the Saveur site as well.
Recipe: April Issue of Saveur, page 90.
We are not big breakfast eaters. Yes, we both know, it is the most important meal of the day. We just don’t have time, during the week. Yes, we both know, we should make the time. Sometimes, we just don’t do the things we should do or the things that we know are good for us. A reminder to slow down. Right?
When we do make time for breakfast at home, it is usually a weekend, and for some reason, we have time; no errands, nowhere to be, no bike rides schedules. Time to linger in bed, drinking coffee, reading the news, maybe watching a little TV, maybe …. (okay, keeping it clean; but, real). We get a little itching for some waffles or eggs, and make it happen. Simple.
Last Sunday, it was rainy out, cold, and we had nowhere to be, until later in the day. There were hot lattes to be made, and sipped. There was a big, orange, sweet potato sitting on the counter next to her little cousin, Russet, and there was some left over corned beef in the fridge. Only one thing was left to do …. fire up the frying pan.
I have had hash on the brain for awhile now. After, two recent, and delicious brunches at Serpentine, where I had lip smacking hash. Then last weekend, my friend Cheryl, wowed me with a home cooked brunch of brown butter waffles, blood orange salad, and homemade hash with poached eggs. Oh, and, I cannot forget the insanely delicious bacon. Cheryl, recipe????
I have never made a hash, so I decided to wing it; after all, I had time. I cut up the leftover corned beef, and cooked it long and slow with some onions, and garlic, until everything was slightly crispy, and caramelized. While this was smelling up the kitchen, in a good way, I plunged Russet, and his cousin Sweet Potato to their death. It was perfect. Really it was. It was raining, slightly chilly out (did I say that already), and the coffee was going down all too well. I was feeling creative, so I kept the recipe going. Cheryl served her hash with baked kale, which added a nice crunch to her recipe. Since, I did not have the time to do this, I just chopped up a hand-full and tossed it into the hash. The colors were great. Vibrant, and delicious. The finishing touch was perfectly poached eggs, a sprinkle of grey salt, and a dash of fresh cracked black pepper. Now, this is how a Sunday should be; long, and slow cooked.
If you are vegetarian, leave out the corned beef. This recipe will make a sweet potato hash, with the addition of a little more sweet and russet potatoes.
Recipe: Hash and Perfectly Poached Eggs
* serves 4
What you need:
- 1 large sweet potato, peeled and cut into fourths
- 1 medium russet, peeled and cut into fourths
- 1/3 cup corned beef, cut into small dice
- 1 small yellow onion, cut into small dice
- 2 garlic cloves, minced
- drizzle of olive oil, about 2 tablespoons
- kale, handful, cut into small pieces
- kosher salt to taste
- fresh black pepper, to taste
- grey salt and black pepper, garnish
- perfectly poached eggs, 1 egg per serving
What you need to do:
Heat oven to 325. In a large dutch oven, add the potatoes, cover with water, and bring to a boil. While this is cooking, heat the olive oil in a large frying pan, add the corned beef, and onion; cook over medium heat, until soft, about 10 minutes. Add the garlic. Continue to cook, until the beef is slightly crispy, and the onions and garlic are slightly caramelized. While this is cooking, remove the potatoes from the heat. They will be slightly soft, but still firm. Drain. Cool down with cold water. Pat dry with paper towels. Cut into small dice. Add to the corned beef and onion mixture. Continue cooking, stirring very often, for 15 minutes. Season with salt and pepper. Put into individual, oven proof, dishes. Slide into the oven. Poach the eggs. Remove the dishes from the oven, and top each one with an egg. Sprinkle lightly with salt and pepper. Serve. Eat.
To our American readers – Happy Thanksgiving, may your day be filled with love, warmth, family, friends and delicious food.
A few months ago, I was having a twitter session with John, Jennifer and Tamar about scones. Everyone was eager to make scones together, sort of a virtual bake-off. Unfortunately, I was not able to play along for a couple reason: 1) I thought it would be too time consuming and 2) life over-took me once again. Ever since I have had scones on my mind and have been tossing around different versions to make. The big question was, sweet or savory?
Back in October, I had some free time one morning and decided to tackle the scone challenge. I ran to the store, picked up some good Irish butter, some flour, pecans and pumpkin. Then I made a cup of coffee, turned on a little music and began. I wanted a scone that would be sweet, but not overly sweet as well I wanted it to smell of autumn; a little nutty, a bit spicy and comforting. Pumpkin and pecans would be perfect.
Most of the recipes I found, had me mixing the dough by hand as well asked for cake flour in addition to ap flour. I wanted the recipe to be simple, so I started with only ap flour. As well I used a food processor; I don’t like sticky hands. The dough came together really nicely, it was light and very flavorful; very easy to work with. One of the reasons I was so hesitiate on baking scones was the rolling of the dough into a square and then cutting. Why? I don’t know but I was. Instead I rolled the dough into a circle and cut it like a pie. Easy. I was so excited at this point, that I started a list of all the different flavors I wanted to start making.
The smell of pumpkin and cardamon, mixed perfectly with the pecans and butter while they were baking. Even though the scones were stand-up on their own, I decided after a couple bites, to make a sweet maple glaze. This was the perfect final touch, while drizzled over the tops of the scones while they are still warm. Not only would this recipe make for a perfectly light breakfast, but, it went well with a nice cup of hot chai tea as an afternoon snack.
What is your favorite scone; sweet or savory?
Recipe: Pumpkin Scones with Maple Glaze
2 cups ap flour
1/4 cup sugar, we use unprocessed raw sugar
2 teaspoons baking powder
1 teaspooon salt
1 teaspoon ground cardamon
6 tablespoons irish butter, cut into small pieces
1/2 cup pumpkin puree
1/3 cup heavy cream
Preheat oven to 425. Line a baking sheet with silpat. In a food processor combine all the dry ingredients, give a whirl to mix. With the food processor running, at pieces of the butter, a couple at a time and pulse until pea sized. Continue adding the butter until it is used up. Add the puree and the heavy cream. Pulse until the dough comes together, not any longer. Scrape the dough out onto a floured surface, lightly knead and then bring together into a circle, about 3/4 inch thick. Cut into triangles, I made 8 but you could make them a bit smaller or larger. Place onto the baking sheet, so that they do not touch. Bake for about 15 minutes. They will be light brown on the bottoms and the tops. Remove from oven. Drizzle with the maple glaze. Serve. Eat.
*disclaimer I made these a couple times and they come out much better when I used Irish butter instead of regular unsalted butter
Recipe: Maple Glaze
1/2 powdered sugar
3 – 6 tablespoons pure maple syrup, depends on the consistency you want
Mix in a small bowl until you reach the consistency you are after. Drizzle over warm scones.
If you enjoyed this dish, you may enjoy these others as well:
Pumpkin Scones with Spiced Glaze
Pumpkin Scones
Pumpkin and Ginger Scones
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