Friends Drift Inn Recipes
Good Morning Brunch Special
Cake Flour on Market is a wonderment. Located in the River City, Louisville, the scones Claudia turns out are light and fluffy; not what I am used to when thinking of a Scottish scone. I watched her pat out a batch during my morning visit last week. She is poetry in motion. Someday when I grow up, I want to bake like Claudia.
Until then, it’s just down home simple scones done the best way I know how. Fresh raspberries, a spoonful of sorghum, and a plop of homegrown pumpkin puree with walnuts make these brunch favorites a special fall delight.
Spread with a little butter and a light drizzle of sorghum. Naturally, I like mine with a sip of tea! Pumpkin Raspberry Scones a great way to start off the Sunday brunch!
Pumpkin Raspberry Scones Recipe
Inspired by Daily Unadventures in Cooking
Scones Recipe, Brunch Recipe, Quick Bread Recipe
- 2 cups bread flour, organic preferred
- 1/4 cup pure cane sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup cold unsalted butter, organic preferred
- 1/2 cup pumpkin puree (Please make your own!)
- 1 Tablespoon Sorghum (I used Bourbon Barrel Bourbon and Vanilla Sorghum)
- 1 large egg, organic preferred
- 1 tablespoon pure extract vanilla (really do I have to say it…substitute bourbon)
- 1/2 cup raspberries (I used Driscoll Raspberries)
- 1/4 cup walnuts (I used California Walnuts)
- 1 Tablespoon Buttermilk
1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. Whisk together dry ingredients in large bowl.
3. Cut in butter until looks like coarse cornmeal.
4. In smaller bowl combine pumpkin, sorghum, egg and vanilla (I substiute bourobn for vanilla) Add to flour mixture.
5. Gently fold in fresh raspberries and walnuts.
6. If the dough is really sticky, add just a little more flour. It should be moist but more stiff than sticky. Form into a ball.
7. I usually cover the dough and chill for about 15 minutes. It’s just the way I do things
8. On a generously floured surface center the ball, and pat out to about 8 inches in diameter about 1 ½ inches thick.
9. Cut dough in half, in half again and again and again….resulting in 8 scones.
10. Place on baking sheet and bake for about 17 minutes. I brush with a little butter at this point and sprinkle on sugar; returning to the oven for about 2-3 more minutes.
Serve warm. I strongly suggest a drizzle of sorghum with Pumpkin Raspberry Scones garnished with a few fresh berries. Makes 8 Scones.
Disclaimer: I received Manufacturer’s coupons from Driscolls for the raspberries. I am a fan of Bourbon Barrel Foods…I have purchased their products and received some as samples. I won 5 pounds of California Walnuts for my Bourbon Southern Sweet Tea Cocktail Recipe shared on Creative Culinary.
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