Wednesday, August 30, 2006

Pumpkin and Sunflower Seed Scones

Cookie cutter

I heart scones. I never thought I would have to use this already vastly exploited phrase, but there really wasn't any other way of capturing my current scone attraction. I don't absolutely love scones, I won’t go gaga over them; I simply just heart them. It's probably a lot like telling someone gently you don't love them, but you do like them, a lot. And I hope that these scones don't take it the wrong way, I really do heart them. They make getting up in the morning much more bearable. And if it weren't for them, I would be an even bigger grump in the morning than I am now.

Egg Wash

This newfound attraction to scones has come out of nowhere. I don’t know what exactly it is about them; and I wouldn’t say it has reached obsession stage, all I know is that I have had a penchant for baking them lately. I mean I shouldn’t look into it more than I ought to; sometimes I just have a need to bake. Maybe it’s their rustic nature and the fact it always reminds me of the countryside- rolling hills, flocks of sheep, all soothing visions. Or it could just be that scones are so easy to whip up. The general rule is, three parts dry to one part wet. How easy could that be? Or perhaps it is because they are so versatile. The plethora (I just needed an excuse to use that word) of possibilities to be had; thinking off the top of my head you could have spinach and fetta, cinnamon and currant, apple, lemon, ginger, lemon and ginger. An endless myriad of possibilities.

Pumpkin Sunflower Seed Scones

Since I have been up to my knees in work lately, all I have managed to make are these scones. They aren't much to look at; it isn't a magnificent hazelnut gateau or a sexy fig tart, and I guess they’re not supposed to be. If there were a Lamborghini and a Volkswagen parked next to each other, well the scones would be the Volkswagen, but that’s okay. I would happily take the VW, anyway it’s far less temperamental and attention-seeking. Okay, I am rambling on and I am aware that this analogy has been sufficiently explored. But just so you know, don’t expect a glitzy extravagant offering when it comes to scones, but do expect them to get the job done, which is satiate your hunger morning, noon or night.

Pumpkin and Sunflower Seed Scones
(makes 20 small scones)

Pumpkin Sunflower Seed Scones

2½ cups plain all-purpose flour
½ tsp ground cinnamon
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup cold unsalted butter, diced
½ cup sunflower seeds
1 cup grated pumpkin (jap or butternut)
½ cup orange juice
½ cup buttermilk
¼ cup honey

Egg Wash
1 egg
1 tbsp milk or cream

Preheat oven to 180°C. Line a baking sheet with parchment paper.
In a large bowl, sift flour, cinnamon, baking powder, baking soda and salt together.
Using a pastry blender, cut in butter until the mixture resembles coarse meal.
Mix in sunflower seeds and grated pumpkin until they have been well coated in flour.
Make a well in the centre of the bowl.
Mix together orange juice, buttermilk and honey in a separate measuring cup and then pour all at once into the dry ingredients. Mix until incorporated.
Transfer the dough to a lightly floured surface and roll out to approximately 3cm (30mm) in thickness.Using a cutter, cut out as many portions of dough as possible. Re-roll leftover dough and cut out more portions until all of the dough has been used up.Place scones on a prepared baking sheet at least 5cm apart.Whisk together egg and 1 tbsp milk and use this to brush the tops of the scones.Allow the dough to rest for about 10 minutes.
Bake in the oven for 10-15 minutes, until the tops are golden brown.Remove from oven and transfer to wire racks to cool.

Pumpkin Sunflower Seed Scones

Breakfast Bliss

These scones are also for Nandita's Weekend Breakfast Blogging event. She is away right now getting some R&R, but Pavani of Cook's Hideout has been elected to take the wheel for this round. Check out the round up soon.


wheresmymind said...

It is a complete necessity to have a load of butter or sweet cream for your scone!

gilly said...

Hi Jen, I can completely understand the preoccupation with scones! Your recipe sounds similar to one that I've made, only mine had chopped up bittersweet chocolate in them instead of the sunflower seeds. Maybe that's what I love - the infinate possibilities!

Julie said...

Pumpkin, sunflower seeds, and buttermilk make these scones sound intriguing.

Fall is just around the corner where I am and I am busily setting aside recipes for soups, and baking, and all the sorts of things I haven't been making all summer. I am adding this one to the pile.

Tanna said...

Well, I really love scones and haven't made any for a while. Though I have blogged on them at least twice. I'll try yours soon.
One of my favorite tricks for scones is to make them, shape them, freeze them on the sheet, then wrap and freeze them. They are then available at the touch of the oven and only need maybe an extra minute baking time when put in frozen.
Really like the pumpkin and sunflower combo.

kickpleat said...

i love seeds and those scones look lovely. I heart scones.

Claire said...

Ooooo, these look good. I have discovered that I really like pumpkin in baked goods. When it gets cooler, I'll have to try this!

Belinda said...

I love your photos! This combination just sounds so delicious.

Ellie said...

Jen, these are beautiful, and I love that you've brought pumpkin and sunflower seeds together to make these tasty treats!

jenjen said...

wheresmymind- yes you can never have too much butter on a scone! Or even cream for that matter.

gilly- I am coming to the conclusion that it is the infinite possibilities to be had with scones that are the great drawcard in baking them. Your scones sound delicious!

julie- definitely put this one on the list, the flavour is a must-try.

tanna- thanks Tanna. Freezing them sounds like a great idea, especially when you have too much dough.

Kickpleat- thanks, I couldn't agree more.

Claire- yes, I don't think I use pumpkin enough in baking, but it actually is very versatile and the flavours are awesome.

Belinda- thanks so much!

Ellie- they were meant to be! A marriage made in foodie heaven : )

lobstersquad said...

I´d also take the VW any day. especially if it comes loaded with butter and jam

zorra said...

Just yummy!

Julia said...

well, your scones are looking pretty appetizing, if you ask me...
that last photo with all that butter; WOW!
*drool, drool, drool...*
I completely agree, I heart scones too ( maybe a little obvious, if you’ve read my posts on the perfect scone search…) Plus am very interested in that cinnamon/currant version… =)

Bruno said...

Wow jenjen you sure love a bit of scones w/ your butter!! The combo of pumpkin and sunflower seeds sounds intriguing...

jenjen said...

Lobstersquad- ooh, a VW loaded with butter and jam, now that's a thought!

Zorra- thanks, certainly was!

Julie- yes I really enjoyed reading about your "scone search". Hope it continues and I hope it brings you to many more great scones!

Bruno -it's the only way to eat scones, with no restraints on how much butter you spread!

Tanna said...

The freeze trick - I make an entire recipe, shape them all onto the cookie sheet on parchment paper, bake the ones I want, put the cookie sheet in the freezer for 30 to 40 minutes, take them out and wrap individually, put into zip locks and back into the freezer. Next time all you need is the hot oven - add maybe a minute from the frozen state to baking time! It's one of my miracle tricks.

grignote et barbotine said...

It sounds delicious and looks yummy.. I must try them...

Haley said...

Out of the what seems to be thousands of pumpkin recipes I've seen today this one is in my top 5! Delicious!

We would like to feature your tasty recipe on our blog and possibly on the first ever digital recipe reader! If interested email