Starbucks Pumpkin Scones

 

Scone

• 2 1/4 cups all-purpose flour (scoop and level to measure)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 cup packed light-brown sugar
• 3 Tbsp granulated sugar
• 1/2 cup unsalted butter , cold and diced into 1/2-inch pieces
• 1/2 cup + 1 Tbsp canned pumpkin puree , chilled (don't chill in can)
• 3 1/2 Tbsp buttermilk
• 1 large egg
• 1 tsp vanilla extract
• 1 Tbsp honey
• 1 Tbsp half and half

Glaze

• 1 cup powdered sugar
• 2 Tbsp half and half , then more as needed

Pumpkin Icing

• 3/4 cup powdered sugar
• 1 Tbsp pumpkin puree
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1 Tbsp half and half

• For the scones:
• Preheat oven to 425 degrees. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (if you don't have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter). Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in center.
• In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
• Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.
• For the glaze:
• In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny). Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.
  
  
  For the pumpkin glaze:
• In a mixing bowl (I just used the one from the glaze above without cleaning out) whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. Best served day prepared.
• Recipe Source: Cooking Classy
  
  
  NOTES: Holly made them and said they were really good even without the glaze.

Tourtiere

4 pounds ground pork butts 

1 ½ cups water 

1 medium onion, ground or finely chopped 

2 tsp salt 

1 to 2 tsp cinnamon, start low and adjust to taste 

1 to 1.5 tsp cloves, start low and adjust to taste 

1 cup bread crumbs 

Your favorite pie crust 

Put meat in large pot.  Break it up and add water. Mix in onions and salt. Adjust heat to keep meat cooking at a low boil; stir at intervals to keep from scorching.  Add more water if necessary. Cook with cover on for about 45 minutes, adding the spices halfway through. 

Near the end of cooking time, add the bread crumbs.  Adjust the amount of crumbs according to the amount of fat.  The mixture shouldn’t become too dry. 

This amount makes filling for 2 large pies or 9-11 small ones.   Fill uncooked pie crusts.  Top with either a second crust or mashed potatoes. May freeze at this point. 

Bake at 350° for 45 minutes 

Note: this is Grant’s great-great grandmother’s recipe 

Mutabal Kousa - Zucchini Dip

 2 large or 3 smaller zucchini 

Olive oil

3 tbsp. Plain yogurt 

2 tbsp. Tahini

Juice of 1 lemon 

1tbsp. Chopped mint

1 clove garlic, minced

1 pinch of salt

Slice zucchini in half lengthwise and drizzle with olive oil. Char zucchini over a grill or under the broiler until very soft. Put zucchini, yoghurt, tahini, lemon juice, mint, garlic, and salt into a blender or food processor and pulse until smooth. Let sit for 15 minutes before adjusting seasonings to taste. Serve with vegetables or pitas.

Note: If I hadn’t made this myself, I wouldn’t have been able to tell that it was mostly zucchini.