I associate several things with autumn: flannel, pumpkins, Mumford and Sons, Sunday afternoon football, snuggling, and Harry Potter. Although the series isn’t season-specific, the descriptions of Hogwarts fireplaces and Quidditch matches are so cozy. Plus, the premise of witches and wizards, learning how to cast spells, and ghosts floating around the grounds has an unmistakable “October” feel to it. (Peeves was always my favorite. It was a crime that the filmmakers left him out.)
I decided to develop a recipe that would incorporate all my favorite autumnal flavors. The spiced pumpkin flavor brings a warmth to a previously simple recipe that will cast a spell on all of you Muggles and aspiring bakers.
2 cups flour
3 tbsp sugar
1 tbsp. baking powder
1 tsp. salt
1 tbsp. cinnamon
1/2 tsp. nutmeg
1/ 2tsp. ground cloves
1 tsp. ground ginger
7 tbsp butter, cubed and cold
1 tbsp skim milk
1/2 cup canned pumpkin puree
3 oz. block chocolate, chopped (milk or dark)
1. Preheat oven to 425 degrees.
2. In food processor, combine flour, sugar, baking powder, salt, and spices.
3. Pulse cold, cubed butter until mixture has course, sand-like consistency. Add egg, pumpkin, and milk and pulse until mixture is just combined.
4. Dump dough onto floured surface and knead several times, incorporating chocolate as you do so. Using a floured cookie cutter, cut out six circles and transfer to baking sheet lined with parchment paper.
5. Bake for 12-15 minutes in oven or until scones are light brown and pass the toothpick test (insert toothpick into center of scone and it should come out clean or with only a few crumbs). Let cool for a few minutes before tasting!
I’m still working on my butterbeer recipe, but in the meantime, enjoy a pumpkin scone with Harry Potter and the Sorcerer’s Stone. (Not to brag, but my copy is signed by J.K. Rowling…) And check in at warandpeach.com for future recipes and book reviews!