Pumpkin Scones
By Eve Victory
We all are well aware of how COVID-19 has affected the school year, graduation ceremonies, trips to the doctor, and even grocery shopping. It has upset every aspect of the daily life we have come to take granted.
Surely, I am not the only one wondering how to deal with the holidays. Halloween drive-through will be strange enough, let alone Thanksgiving and Christmas. So how do we go about finding ways to engender closeness this Thanksgiving? How, in fact, do we give thanks? Here are some tips on how to make a family holiday a celebration, despite our current limitations.
- Share “sensory” experiences – Agree to have each household light pumpkin vanilla scented candles or play [insert appropriate musician here] on Pandora in the background during meals to create a sense of unity.
- Cook family recipes – Email everyone Grandma’s dressing recipe and send each other pics and videos of the outcomes.
- Make a Basket of Gratitude – Direct your relatives to put a Basket of Gratitude in a central place in their homes. On your Thanksgiving Day zoom, read the slips of paper to each other.
- Send a care package – Whip up batches of pumpkin baked goodness and ship them to your relatives so everyone is eating the same thing for breakfast. (See below for one of my family’s favorites.)
Even though COVID-19 may prevent large gatherings, be creative and think of ways to connect. No matter what befalls us, there is always something for which to be grateful. This year, I am thankful for the technology to see and share our family traditions, even if it will only be virtually. Happy Thanksgiving.
PUMPKIN SCONES
INGREDIENTS
2 cups (250g) all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup unsalted butter, frozen
1/3 cup + 2 Tablespoons heavy cream, divided
1 large egg
1/2 cup canned pumpkin puree, blotted to remove excess moisture
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
Coarse sugar for sprinkling on top before baking. Optional: dried cranberries
MAPLE GLAZE
2 Tablespoons unsalted butter
1/3 cup pure maple syrup
1 cup sifted confectioners’ sugar
pinch salt, to taste
INSTRUCTIONS
Preheat oven to 400°F. Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.
Make the scones: Whisk flour, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl. Grate frozen butter (I use a box grater). Add grated butter to flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. (Optional: add cranberries.)
Whisk 1/3 cup heavy cream, egg, pumpkin, brown sugar, and vanilla in a small bowl. Drizzle over flour mixture, then mix it all together until it appears moistened. With floured hands, work dough into a ball and transfer onto a floured work surface. Press into an 8” disc. With a very sharp knife, cut into 8 equal wedges. For smaller scones, press dough into two 5” discs and cut each into 8 equal wedges.
Place scones at least 2” apart on baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar. 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.
Make the glaze: In a small saucepan over low heat, melt butter and maple syrup, whisking occasionally. Once butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Add a pinch of salt to taste. Drizzle over warm scones.
A native New Yorker, Eve Victory has called Hot Springs home since 2003. Working for years as an event and tradeshow planner and personal chef, Eve is currently the Hospitality and Tourism Instructor at National Park College. For information on how to turn your education into a career in the second largest industry in Hot Springs, contact Eve at evictory@np.edu.
