It's time for another episode of the Secret Recipe Club! In fact, it's time for the last 2015 edition of the SRC. I've so enjoyed spending the last 2 years delving into other blogs and making wonderful creations from other people's impressive recipe indexes.
This month's entry is no different. I was assigned Mother Would Know, a wonderful blog written by Laura. She dispenses the wisdom that you could get from phoning your mom while cooking (something I sometimes do) with none of the nagging (something I probably appreciate). I stuck with what I know (carbs) when finding recipes to try. While I was drawn to Chocolate Cranberry Streusel Muffins and Western Omlette Muffins, I opted for something that would use up things in my fridge: namely heavy cream and pumpkin puree.
I present to you now Mother Would Know's Pumpkin Pecan Cream Scones:
2 c flour
1/4 c white sugar
1 Tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
3/4 c chopped pecans
3/4 c pumpkin puree (not pie filling)
3/4 c heavy cream
3 Tbsp butter, melted
3 Tbsp sanding sugar (I used King Arthur Sparkling)
1. Preheat oven to 425F. Line a baking sheet with parchment paper.
2. In a medium bowl, stir together flour, white sugar, baking powder, salt, cinnamon and pecans. In a glass measuring cup, stir together cream and pumpkin puree. Pour pumpkin mixture into the flour mixture. Stir until just combined.
3. Turn the dough out onto the parchment paper, and press into a 10" circle with lightly floured hands (dough will be sticky). Brush the circle with melted butter and sprinkle with sanding sugar. Using a large knife, cut circle into quarters. Divde each quarter into thirds for 12 total pieces.
4. Bake scones at 425F for 15 minutes, until lightly browned. Recut scones to separate, and then let cool slightly before serving.
From Mother Would Know