2008 Woodie Awards
Pumpkin Scones
Coffee's ingenious sidekick is
Jessica Powell
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During the winter, students tend to try to keep warm rather than bother with trivial matters, such as the start of new classes. Lucky for the general population, coffee was born. However, this article is not on the joys of coffee, rather on the fabulous sidekick also known as the scone. This ingenious invention, borrowed from the English, has enhanced the experience of lattes, espressos, and every other warmed beverage known to man. Even though scones can steal anywhere from $1.75-$3 or more from the wallet, we continue to consume this delectable pastry. Well, no more! While Starbucks’s Pumpkin Scone may be past its prime, here is a recipe that will make their scone jealous!
Pumpkin Scones
Ingredients:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon salt
1/4 cup vegetable shortening
3 tablespoons brown sugar
1 cup solid-pack pumpkin
1/4 cup sour cream
2 to 4 tablespoons of chai tea
(the liquid concentrate)
Directions:
1. Preheat oven to 350 degrees.
2. Lightly grease cookie sheet.
3. Combine flour, baking powder, soda, spices and salt.
In a large bowl, cream together shortening and brown sugar.
4. Beat in the pumpkin, sour cream and chai.
5. Gradually blend in dry ingredients.
6. Turn out onto a floured surface and knead until smooth.
7. Roll or pat out to a thickness of about 3/4” or about 9” round on the cookie sheet.
8. Using a sharp knife cut into eight pie-shaped wedges, but do not separate.
9. Bake for 20 to 25 minutes and check until done.
10. Cut again on scored lines and put on a wire rack to cool and then glaze.
Glaze:
1 1/2 cups powdered sugar
Half & Half
Mix in enough Half & Half to the powdered sugar to make a thick glaze.
Spoon over scones, drizzle some over the sides and enjoy!