Monday, November 06, 2006

MULLED POMEGRANATE CIDER & PUMPKIN SCONES

~ WARM UP AFTER A BRISK MORNING WALK ~



MULLED POMEGRANATE CIDER
(naturally antioxidant rich)
*
6 halved cinnamon sticks

1 Tbsp. whole cloves

1 tbsp. allspice

2 16- ounce bottles pomegranate juice

2 quarts apple cider

1/4 cup fresh lemon juice

Combine all ingredients in large saucepan and simmer over low heat for 10 minutes. Pour through a tea strainer into mugs.

___________________

PUMPKIN SCONES

~ delicious recipe found on coffeeworks.blogs.com

*

2 cups flour

1/2 cup brown sugar

1/4 tsp. ground ginger

1/2 tsp. nutmeg

1/4 tsp. allspice

1/2 tsp. ground cinnamon

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup cold unsalted butter

1/3 cup buttermilk

1/2 cup pumpkin

1 tsp. vanilla extract

Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together pumpkin, buttermilk and vanilla. Add to flour mixture and mix until dough comes together (don't overmix).

Transfer to lightly floured surface and knead gently 3-4 times. Shape/pat dough into circle about 1 1/2 inch thick. Slice in half and cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 Tbsp. milk). Sprinkle with Turbinado sugar.

Bake on cookie sheet @ 375 degrees for 20 minutes or until toothpick comes out clean. (6 scones)

Note: Although delicious, consider adding dried cranberries for added flavor. Liking the looks and taste of crispy 'nooks and crannies', instead of kneading, simply let rest for 5 minutes then drop 1/3 cup scoops of dough onto greased cookie sheet. Paint with egg wash, sprinkle with sugar and bake. Consider making a double batch. (16 -18) scones)

Serve with ~ PUMPKIN SPICE BUTTER

1/4 cup soft sweet butter

1/4 cup pumpkin puree

1 Tbsp. brown sugar

1 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. allspice

Combine all and mix until creamy.


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