Pumpkin Scones

Well it is pumpkin season. Now to get into a million ways to cook and bake pumpkin. :) We bought a few from the fruit stand a week or so ago, and now we need to use them! Chris started by baking the daylights out of the pumpkin. He literally scooped all the goop out and then baked it for about an hour. The skin ended up peeling off and we got around 5 cups of pureed pumpkin from the small one. We also got a lot of pumpkin seeds. Since I've already made pumpkin bread, I decided to make pumpkin scones. I made some modifications to the recipe that is found here.
Since it only made 8, I doubled it, changed the flours and a few other things as well. They turned out pretty much exactly like the picture!

• 1 cup Millet flour
• 1 cup sorghum flour
• 1/2 c brown rice flour
• 1/2 c tapioca starch
• 1/2 cup gf oats
• 4 tsp guar gum
• 2 tsp gelatin
• 4 tsp baking powder
• 2 tsp baking soda
• 1/2 cup granulated sugar
• 1 TBS pumpkin pie spice
• 12 Tbsp salted cold butter, cut into chunks
• 1 cup pumpkin puree
• 1 TBS vanilla
• 4 Tbsp milk or cream
• 2 large egg

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dust the parchment paper with brown rice flour. Set aside.
2. In the bowl of a mixer, place all of the dry ingredients. Run the mixer until the dry ingredients are well blended.
3. Add the cold butter, and mix on low until butter is cut into pieces, about the size of a pea. Add the pumpkin puree, milk and egg. Run mixer just until dough comes together in a ball.
4. Turn the dough out onto the baking sheet. Dust your hands with brown rice flour, and quickly form the dough into a 10-inch circle, approximately 3/4″ thick.
5. With a sharp knife, cut the dough into wedges. Carefully move the wedges apart, leaving at least 1″ between them so that they will not touch when baking.
6. Brush the tops of the scones with milk or egg white, and sprinkle with course sugar. Bake in preheated oven for 14-16 minutes, or until golden brown. -- I didn't brush or sprinkle my scones and they are tasty.
7. Remove from oven and allow to sit for 5 minutes before transferring to a cooling rack. Drizzle with Spice Glaze and serve.

Using the fresh pureed pumpkin made these very fresh. There also isn't a lot of sugar and a low carbohydrate index since the flours are more protein based then carbohydrate based. The spice glaze is also found in the link, but it is basically a TBS of milk to 1/2 c powdered sugar and some pumpkin pie spice blended. 

Overall we had a great weekend for cleaning house. We got a fair amount cleaned, so now to simply keep it clean. We have a bit more time at home this week since Chris doesn't really have students to deal with, so there may be hope for us after all.

I've looked at a different daycare center and will hopefully be able to start A there sometime soon. I got a weird look today when her teacher told me she was trying to bite another kid and my response was, "Well, you created this problem so you have to deal with it. She doesn't bite anywhere else. I asked if this would happen a couple of weeks ago, and you said probably not. I've worked hard with her and not biting, so since you taught her to bite, you get to teach her not to bite." (In case you didn't know, A was getting bit at least weekly there for a while. She even got bit twice in one day by the same child once.)  I've got to talk with them about the cloth diapers yet. They were thinking safety pins and plastic pants, so hopefully we will be game when I make an application appointment.

Work for me is interesting. I am learning a lot and liking it. I've sort of become an editor of sorts, and have decided I really do enjoy technical writing. I'm working with SOPs and Test Methods, and Method Validations and all sorts of documents. Hopefully it will help the people at work be more efficient and get stuff done.