Us and the scones. Photo courtesy of Ryan Jones.
The first recipe was adapted from recipegirl.com's Whole Wheat Olive Oil Pumpkin Bread. We made our version with 100% whole wheat flour, adding dried apricots, figs and cherries, chocolate chips and pecans. Ours made two loaves. The olive oil gives the bread a nice crumb, and a very crispy crust for how long we baked it.
The pumpkin chocolate scones were glazed with a powdered sugar and milk glaze flavored with pumpkin pie spices. They look like something suckers would pay $3.87 for at Starbucks...suckers.
Photos are forthcoming!
Pumpkin Chocolate Chip Scones
2 c flour (we used white whole wheat)
scant 1/2 c sugar
1 T baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
6 T butter
3 T milk
1 egg
1/2 c chocolate chips (optional but AWESOME)
Mix wet ingredients. In separate bowl, mix dry ingredients. Mix butter into dry mixture until it resembles coarse crumbs. Add wet ingredients to dry. Shape with hands into balls, flatten into discs, and cut disc into quarters or eights. Bake at 450 F for about 15 minutes or until golden.
Spicy Glaze
1 c plus 3 T powdered sugar
2 T milk
1 tsp pumpkin pie spice
Mix glaze ingredients until blended. Drizzle artfully onto cooled scones. Glaze will harden. Feed to monkey. Haven't you always wanted a monkey?
Whole Wheat Pumpkin Olive Oil Bread with Dried Fruit, Nuts and Chocolate Chips
1 1/2 c whole wheat flour
1/2 tsp salt
1 tsp baking soda
2 tsp pumpkin pie spice
1 c white sugar
1 c pumpkin puree
1/2 c olive oil
2 eggs
1/4 c water
1/2 c each dried chopped fruit, chocolate chips, chopped nuts
Mix all ingredients. Bake at 350 F for 45-50 minutes or until done in center in greased and floured loaf pans.
Both recipes can be easily veganized with egg replacement and vegan margarine instead of butter for the scones.
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