Comments on: Recipes: A new favorite and an old one http://marthamihalick.com/2009/11/15/recipes-a-new-favorite-and-an-old-one/ curiosities from a children's book editor Wed, 23 May 2012 12:42:55 +0000 hourly 1 http://wordpress.com/ By: Dvorah http://marthamihalick.com/2009/11/15/recipes-a-new-favorite-and-an-old-one/#comment-305 Wed, 13 Oct 2010 19:25:30 +0000 http://marthamihalick.com/2009/11/15/recipes-a-new-favorite-and-an-old-one#comment-305 I haven’t tried your recipe yet but it looks great. This is the one straight from Alice’s cookbook:
PUMPKIN SCONES
3 cups all-purpose flour
⅓ cup sugar
½ teaspoon baking soda
2½ teaspoons baking powder
¾ teaspoon kosher salt
¼ cup ground ginger
¼ cup cinnamon
1 cup pumpkin puree
(all pumpkin,
not pumpkin pie filling)
1½ sticks (¾ cup) unsalted butter
(cut into ½-inch pieces)
1¼ cups buttermilk
2 tablespoons pure vanilla extract
CARAMEL GLAZE
2 sticks (1 cup) unsalted butter
1 cup firmly packed
light brown sugar
½ teaspoon freshly squeezed
lemon juice
¼ teaspoon kosher salt
½ cup heavy cream
1.  Preheat the oven to 425°F.
2.  In a large mixing bowl, combine the flour, sugar, baking 
soda, baking powder, salt, ginger, and cinnamon. 
3.  With clean hands, work the butter into the dry mixture 
until it is thoroughly incorporated and has the consistency 
of fine breadcrumbs.
4.  Make a well in the center of the dry ingredients and pour 
the buttermilk, pumpkin puree, and vanilla extract into the 
center. Still using your hands, combine the ingredients until 
all the dry mixture is wet, but do not knead!
5.  Turn the mixture onto a floured surface and gather the 
dough together. Gently pat the dough to make a disk about 
1½ inches thick. Using a 3- or 3½-inch biscuit cutter, cut 
out as many scones as you can and lay them on a non-stick 
baking sheet. Gather the remaining dough together, lightly, 
to cut out more scones, just don’t knead the dough too 
much. 
6.  Bake the scones for about 12 minutes, or until slightly 
browned. Let the scones cool slightly (about 20 minutes) 
before glazing.
7.  While the scones are baking, prepare the caramel glaze. 
Place the butter, brown sugar, lemon juice, and salt in a 
saucepan over medium heat and whisk gently until the 
mixture is smooth. Just as the mixture comes to a light 
boil, add the heavy cream and turn the heat to low. Whisk 
well for 2 minutes, or until it is thickened and smooth, then 
remove from the heat.
8.  To glaze a scone, hold it by the bottom, dip the top in the 
caramel glaze, and place it back on the baking sheet. 

]]> By: Sarah Cloots http://marthamihalick.com/2009/11/15/recipes-a-new-favorite-and-an-old-one/#comment-147 Wed, 09 Dec 2009 17:23:16 +0000 http://marthamihalick.com/2009/11/15/recipes-a-new-favorite-and-an-old-one#comment-147 Umm, I am so jealous if you made those pumpkin scones for the Greenwillowites. Also, that chicken tikka looks amazing, even to this vegetarian. I may have to try the recipe with tofu.

]]> By: kathytemean http://marthamihalick.com/2009/11/15/recipes-a-new-favorite-and-an-old-one/#comment-144 Fri, 20 Nov 2009 06:57:23 +0000 http://marthamihalick.com/2009/11/15/recipes-a-new-favorite-and-an-old-one#comment-144 You are correct about the scones at Alice’s Tea Cup. I was only there once to have lunch with some other writer friends. We all got sprinkled with the fairy dust before we left, because someone said it would bring you good publishing luck.

I can’t wait to try your recipe. Thanks for sharing.

Kathy Temean

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