3/4 Cup flour
1 Cup all-purpose flour
1 / 2 Teaspoon salt
1 / 4 Teaspoon of ground ginger
2 Teaspoons baking powder
1 / 2 Teaspoon baking powder
4 Tablespoons sliced cold unsalted butter in 1/2 inch pieces
1/2 Cup pumpkin puree, well drained canned or from 1/2 pounds fresh
1/4 Cup buttermilk
2 Tablespoons maple syrup
1/2 Cup chopped Candied Ginger
1. Heat the oven to 400 degrees. Line a baking sheet with Pergament.Sichten together flour, salt, ginger, baking powder and baking soda. Place in bowl of a food processor fitted with steel blade.
2. Add the butter in the food processor and pulse is several times until it distributed the flour.The mixture should have the consistency of coarse cornmeal.
3. Beat together the pumpkin puree, buttermilk and maple syrup in a small bowl and scrape in the food processor. Add the ginger and process only until the dough together.
4. Scratching on a lightly floured surface and gently into a rectangle about 3/4 inch thick form.Cut into six squares, then cut in half squares on the diagonal to form 12 triangular pieces.Place on the baking sheet.Bake 12 to 15 minutes until lightly browned.Cool on a rack.
To the pumpkin roast: Preheat the oven to 425 degrees.A baking sheet with foil abdecken.Platzieren the pumpkin pieces up 2 teaspoons olive oil or canola closely oil at the top, cover the baking sheet, drizzle with slide and in the oven.Zart.Entfernen from the heat for 1 1/2 hours or until thoroughly transfer roast to a sieve or put a strainer over a bowl or in the sink and cool and dry. peeling the pieces and puree in a food processor with the steel blade.
Yield: 12 Scones.
Preparation ahead:These are good for a few days packed or keep in a cookie Tin.
Nutritional information per serving: 143 calories 4 grams fat; 3 grams of saturated fat; 10 milligrams cholesterol; 25 grams carbohydrates; 2 grams of dietary fiber; 223 mg sodium; 3 grams protein
Martha rose Shulman can Martha rose shulman.com werden.Ihr reached's latest book "the very best of recipes for health."
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