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Currant Scones
2 cups of flour
2 Tblsp sugar
1 Tblsp baking powder
½ tsp salt
1/3 cup unsalted butter, chilled & Cut into ½” slices
½ cup dried currants (Craisins or raisins can be substituted)
1 cup heavy whipping cream
Glaze:
1 Tblsp heavy cream
¼ tsp cinnamon
2 Tblsp sugar
Directions:
Preheat oven to 450. Lightly grease a baking sheet.
In a large bowl, stir together flour, sugar, baking powder & salt. With the tips of your fingers, blend butter into the flour until it resembles coarse crumbs. Pour the whipping cream and mix until blended.
Using a 2: biscuit cutter, cut out circles. Press the leftover dough roll into a circle ¾” thick and cut 2-3 more biscuits.
Place the biscuits 2” apart on the baking sheet and bake for 15 minutes. Remove from oven and lightly brush with glaze.
Glaze- In a very small bowl whisk together the cream, cinnamon, & sugar until blended.
Pumpkin Pecan Pancakes
3 firm, ripe Bosc pears, halved lengthwise, cored and cut into wedges
4 Tbsp butter melted
4 Tbsp packed brown sugar
1 ½ c all purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¾ tsp ground allspice
½ tsp salt plus additional for pears
1c milk
1 cup canned pumpkin
2 large eggs
1/2tsp vanilla extract
1/2c chopped toasted pecans plus 1/4c toasted pecan halves
Directions:
Preheat oven to 425- Toss pears on a cookie sheet with 1 Tbsp butter and 1 Tbsp sugar and season with salt to taste. Roast pears in middle of oven, stirring occasionally, until golden brown and tender, about 20 minutes. Keep pears warmed in turned-off oven while cooking pancakes.
Whisk flour, remaining 3 Tbsp sugar, baking powder, baking soda, allspice, cinnamon, & salt in medium bowl.
In another bowl whisk milk, pumpkin, eggs, vanilla and remaining 3 Tbsp. butter. Whisk pumpkin mixture into flour mixture until just combined. Stir in chopped pecans.
Brush a large nonstick skillet with some additional butter to create a thin film. Spoon 1/4c of batter per pancake into skillet and cook until brown, about 2 minutes. Flip pancake and continue to cook another 2 minutes. Keep warm in oven while making remaining pancakes. Serve pancakes topped with pears, pecan halves and warm maple syrup.
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