Pumpkin
October is squash season, and this one is shaping up to be the best ever. With two new pumpkin patches to visit, a Townsite Pumpkin People festival, and pumpkin carving and art galore, this is one month that’ll have you seeing orange.
GIANT PUMPKIN, TINY FANS: On September 8, Graham sisters Ava, 4, and Sydney, 2, cuddled up to PRL’s Giant Pumpkin Contest winner at the Fall Fair. Antabatka Farm’s 165-pound beast outweighs the sibs. Eli Hanson’s 120-pounder came in second, and Barndance Farm’s 62-pound pumpkin placed third. Photo by Isabelle Southcott
Spicy
Season
Editor Pieta Woolley’s
Pumpkin & Maple Glaze Scones
T
hese are everything you’d want in a pumpkin scone: flavourful, flaky and pie-scented. I like mine spicy; if you don’t, cut down on the spices. The real magic is the buttery, fudgy maple glaze. You’ll be tempted to gobble it straight out of the pot. I adapted this recipe from sallysbakingaddiction.com.
MAKE IT HOT: Be bold with your pumpkin flavours. I like fresh ginger and freshly-grated nutmeg and cinnamon.
PUMPKIN SCONES 2 cups whole wheat flour 2.5 tsp baking powder 2 tsp ground cinnamon 2 tbsp fresh ginger, grated 1 teaspoon of nutmeg 1/2 teaspoon salt
1/2 cup chilled butter 1/3 cup heavy cream 1 large egg 1/2 cup pumpkin puree 1/2 cup brown sugar 1 tsp pure vanilla extract
Preheat oven to 400°F. Line a baking sheet with parchment paper. Whisk the flour, baking powder, spices, and salt together in a large bowl. Grate the butter. Add it to the flour mixture and combine it until the mixture comes together in pea-sized crumbs. Set aside. Whisk the cream, egg, pumpkin, brown sugar, and vanilla together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
MAPLE GLAZE 2 tablespoons butter 1/3 cup pure maple syrup 1 cup confectioners’ sugar A generous pinch of salt, to taste In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones. With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat eight-inch disc and, with a very sharp knife, cut into eight equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into eight equal wedges. Place scones on the prepared baking sheet. Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
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POWELL RIVER LIVING • october 2019 •
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