Saturday, November 26, 2011

Skating and scones

Made these during the ice cut and the warm up before the Cup of Russia Free Dance event:

Pumpkin spice scones
 2 cups flour 
2 1/2 tsp baking powder 
1/2 tsp salt 
 4 T cold butter 
1 teaspoon pumpkin pie spice

1 egg, beaten 
3 Tbsp brown sugar 
3 T sour cream 
1/4 cup heavy cream
1/4 cup pumpkin puree
1/4 teaspoon maple extract

Preheat oven to 400 degrees. 

In a large bowl, mix together dry ingredients and cut butter into dry mixture using a pastry cutter or two knives. Mixture should resemble coarse crumbs. In a separate bowl, beat the liquid ingredients until well mixed and fold into dry ingredients. You may need to knead it lightly to moisten it entirely. 

 Roll out the dough to about 3/8" thickness, cut into discs. Bake at 400 for 15 minutes. Allow to cool, then drizzle with the glaze.

1 1/2 T light brown sugar
1/2  teaspoon white vinegar
1T butter
1T heavy cream
2 teaspoons maple syrup 
1/4 cup powdered sugar

Melt the butter and sugar in a saucepan, add the vinegar and bring to a boil stirring constantly (the vinegar will keep the sugar from crystalizing). Ad the milk and maple syrup and whisk until blended.

Cut into 8 equal wedges (a pizza cutter works brilliantly for this). 

Bake for approximately 15 minutes 

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