How are you guys managing with cold and darkness? Are you missing colours? Very strangely this year’s darkness is having a huge impact on me. People living on bright side of the world, I’m plain jealous. After one of the most freakish week, I was completely torn off, wanted to be in two place with contradictory situation…this made me go all heebie-jeebies. Basically was giving myself a hard time. Now I have weighted my new priorities, understood the existence of tricky question, tried not to pervert and in a way balancing my inner book! Exuded some repulsive force to be less bothersome and slowly generating few small packets of positive ripples on the surface which is taking me to otherwise happy pond. During all this process, though I have quieten for a while, Autumn colours was helping me out (was editing and clearing my hard drive which has been piling up from 2005 :O) since I was missing the colours. Here it is some fall pictures with pumpkin scone.
I made two version one was tradition sweet scone and another one I jazzed it up few dry chilly flakes and corriander and of course replaced sugar with salt :). Will start right away to catch up with all your post I missed! These Autumn pics are from my 2009 collection my 2010 autumn is here.
One small size pumpkin, halved and baked in oven at 200 C for about 20 to 30 minutes depending on your pumpkin. baking enhanced the flavour and took off the extra moisture. Let them cool for a while. Scrap the pumpkin and mash them well.
For spicy scorn
40 gram butter
200 gram mashed pumpkin
225 gram flour
1 tsp baking powder
1 to 1 1/2 tbspn of finely chopped coriander ( according to ur taste)
2 tsp of chilly flakes (according to ur taste)
salt to taste
3 -5 tbspn of milk
Mix dry ingredients together (flout, baking powder, chilly flakes, coriander and salt). Now throw in butter and form a uniform crumb. Next added mashed pumpkin and milk to form a dough. Remember they will be sticky don’t panic. Roll the dough to about 2 to 2.5 cm think and cut into 5 cm rounds (use dry flour to roll the dough). Brush with milk for glazing and bake for about 15-18 minutes in oven preheated to about 200 C. Depending on ur oven the timing may change a bit keep a check after 12 mins. they will turn pale brown.
For sweet scorn
60 gram butter
55gram caster sugar (if ur pumpkin is sweet reduce the sugar or vice versa, or according to ur taste)
1 egg yolk
440 gram mashed pumpkin
375 gram flour
pinch of salt
3 to 5 tbspn of milk
Mix all the dry ingredients (flour, sugar and salt). Add butter make uniform crumb. Next add yolk and mashed pumpkin. add required amount of milk and knead the dough. Remember they will be sticky don’t panic. Roll the dough to about 2 to 2.5 cm think and cut into 5 cm rounds (use dry flour to roll the dough). Brush with milk for glazing and bake for about 15-18 minutes in oven preheated to about 200 C. Depending on ur oven the timing may change a bit keep a check after 12 mins. they will turn pale brown.