My computer is definitely broken. I am going to have to buy a new one. Until then I thought I would try to write a blog post on my tablet, not as easy but we will see how it goes.
Autumn has settled in here, it has been raining for days, the sun hasn’t come out to say hello and temperatures have dropped to the point that I have had to turn on the heat. I always know it is time to turn the heat on when my cat starts to complain about the cold and buries himself in the bedding.
As the thermometer drops and I find myself reaching for sweaters my mind turns to comfort food and cozy mugs of tea. I had been considering making pumpkin scones for awhile, but was kind of on the fence about it. Pumpkin scones are a popular item around this time so there are plenty of recipes floating around. To make it slightly different I chose a red kuri squash instead.
Red Kuri squashes are similar in appearance to pumpkins but their flesh have a chestnut-like flavour. It is a popular choice in Japan and has becoming increasingly popular elsewhere. It can be used in place of pumpkins in any recipe that calls for pumpkins. It is especially great for soups and baked goods.
This recipe is similar to my recipe for traditional tea scones, but is sweeter as it is meant to be eaten as a sweet treat. Although I drizzled a cinnamon glaze on the scones, this is completely optional. These scones are completely vegan and gluten free too.
I hope that this post looks alright and hopefully by next week I will have a new computer to work on.
- 3 Cups gluten free flour, Bobs Red Mill 1 to 1 is the best blend for these scones
- 2 Tbsp xanthan gum (do not use if your flour mix already has it)
- 1 Tbsp baking powder
- ½ Tsp salt
- 1 Tbsp cinnamon
- ½ Tbsp nutmeg
- 1 Tsp ginger
- ¼ Cup brown sugar
- ½ Cup vegan butter, Earth Balance sticks work perfectly for the scones
- ½ Cup red kuri squash purée
- 4 Tbsp non-dairy milk
- ½ Cup powdered sugar
- 1 Tbsp cinnamon
- 1-2 Tbsp non- dairy milk
- Preheat oven to 450 degrees.
- Cut red Kuri squash into four quarters and remove seeds. Place flesh side down on a baking sheet and bake until flesh comes away easily with a fork, roughly 45 minutes.
- Scoop enough out to make ½ cup and purée with milk and cinnamon in a blender. Remove to a bowl and wait until cooled completely.
- Turn oven down to 425 degrees.
- Sift the flour, xanthan gum, baking powder, ginger, nutmeg and salt in a large bowl. Add in the brown sugar and mix to incorporate.
- Cut butter into cubes and with hands or pastry cutter gently blend into the flour mixture until it resembles a sand like texture.
- Add in the cooled squash purée and mix. Do not go overboard with the mixing, you want a nice soft, sticky dough. Everything should come away as one bunch and not drip. You may need a bit more flour added to the mix, depends on how watery the squash was.
- Once you have a nice dough that is combined as one, dump out onto a lightly floured surface. Dust the top with more flour and gently knead the dough for a few minutes.
- Using a rolling pin, roll out dough in a rounded square, I made my scones richly one inch. Cut into eight triangles.
- Transfer each triangle to a lined baking sheet. Dough may be slightly sticky so dust your hands and/or a spatula with some flour to help move them to the baking sheet.
- Sprinkle with some extra cinnamon and bake scones for 15 minutes or until a wooden skewer comes out of the scones clean.
- Once scones are done, let cool to the touch before adding on the glaze.
- Either eat warm or store in a refrigerator for 1 week. They can also be stored for up to 2 months.
- Cinnamon Glaze:
- Mix powdered sugar, cinnamon and one tbsp milk together. Add more milk if needed. Glaze should be thick enough to stay on scones but thin enough to drizzle over scones.
- Drizzle over scones and let hardened before serving.