Thursday, September 18, 2014

Spiced Pumpkin Scones

The other day I had the most amazing squash curry at a Sri Lankan restaurant. Since yesterday I have had a craving for coconut and spiced gourd. I also wanted dessert. I decided to make scones!

4 cups all-purpose flour 
14 Tablespoons sugar 
2 Tablespoon baking powder 
1 teaspoon salt 
2 tablespoon ground cinnamon 
2 teaspoon ground cloves 
1 tablespoon ground ginger 
12 Tablespoons coconut oil 
1 cup canned pumpkin 
6 Tablespoons coconut milk 
2 large egg
1 cup shredded coconut

Sugar Glaze Ingredients:

3 Tablespoons powdered sugar  
2 Tablespoons coconut milk

Spiced Glaze Ingredients:

1 cup powdered sugar 
3 Tablespoons powdered sugar 
2 Tablespoons Coconut Milk
1 teaspoon ground cinnamon 
½ teaspoon ginger 
½ teaspoon ground cloves
¼ teaspoon tomato-pepper powder (with cayenne)

Scones Directions:

1. Preheat oven to 425 degrees F.
2. Lightly grease a cookie sheet.
3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.
4. With a fork, pastry knife, or food processor, cut coconut oil into the dry ingredients until mixture is crumbly and no chunks of butter remain.
5. Fold wet ingredients into dry ingredients.
6. Spoon out scone portions.
7. Bake for 20 minutes until scones turn light brown. Knife test to ensure they are cooked all the way through.

8. Place on wire rack to cool.
9. Glaze

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