Pumpkin Scones

Winter is coming.

And it's true isn't it! You can't throw a rock without hitting something pumpkin flavored. Believe it or not, I'm actually not a fan of pumpkin. I don't like pumpkin pie, I sure as hell don't like pumpkin drinks. But! I love Pumpkin Scones. Probably because I've not yet met a scone I don't like. Or...a pastry of any kind for that matter. I do have an unnatural affection for baked goods.....

Anyway. So this recipe. Hands down, best pumpkin scone I've ever had. Of course, my little secret, which I guess won't be so secret now is to use half hard white wheat, and half pastry wheat. The pastry wheat makes it light and fluffy and melt-in-your-mouth goodness, while the white wheat keeps it from blowing away in a hard wind. Topped with a super easy spiced glaze, you'll be making these all the time. 

What you'll need: 

Scones: 

1 cup white wheat flour

1 cup pastry flour

½ cup sugar

1 tbsp baking powder

½ tsp salt

½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves

¼ tsp ground ginger 

6 tbsp of super cold butter

½ cup of pureed pumpkin

3 tbsp of milk 

1 large egg

Spiced Glaze: 

1¼ cup powdered sugar

2 tbsp milk

½ tsp of pumpkin pie spice

What you'll do: 

1.  Preheat oven to 425º. Grease or line baking sheet. 
2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are left, set aside. 
3. In another bowl, whisk together the pumpkin, milk and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into into a 1 inch thick rectangle, about three times as long as it is wide. Use a pizza cutter to slice dough into three sections the short way, then two sections the long way. Cut each square in half diagonally. Place triangles on sheet and bake for 14-16 minutes or until light brown. Cool on wire rack. 
4. When scones have cooled, mix the glaze and drizzle over scones. 
5. PROFIT. 

Delicious Apple Crisp

So what do you do when you have 250lbs of apples? Why you make apple crisp of course. And applesauce. And apple butter. And stewed apples....and....well you get the idea. 

This is one of our favorite desserts. Every year we not so patiently wait for the apples to ripen so we can eat this delicious dish. Give it a whirl and I bet you'll love it too! The best part is that if you can your apples in just water (peel, then slice, the waterbath in just water, or a light syrup), you can cut the cook time to 30 minutes  The whole house smells yummy for days after making this!

What you'll need: 

10 medium cored, sliced and peeled apples 

1 TBS of white wheat flour

1 cup of granulated raw sugar

½ cup of water 

1 teaspoon of cinnamon

½ tsp of nutmeg

1 cup of quick oats

1 cup of packed brown sugar

¼ tsp of baking powder

¼ tsp of baking soda

½ cup coconut oil or melted butter

What you'll do

1. Preheat oven to 350º. Grease your 9x13 pan with butter or lard so the apples don't stick. Slice, peel and core your apples and lay them down in the bottom of the pan

2. Mix together tablespoon flour and sugar. Sprinkle evenly over apples. Pour the half cup of water evenly over the apples. If you've canned your apples, you can omit the water. 

3. Mix together spices, oats, brown sugar, baking powder, baking soda and coconut oil. Sprinkle that evenly over the top of your apples. 

4. Bake at 350º for 45 min. If you're using canned apples, you can reduce that time to 30 minutes. 

5. OMNOMNOM and enjoy!