56 | bountiful bread basket
PUMPKIN GINGER SCONES
brenda jackson, garden city, kansas
I made these lovely scones one day when looking
for a way to use up leftover pumpkin, and I was
not disappointed. I often use my food processor
to stir up the dough just until it comes together.
It so simple to prepare this way.
2 cups all-purpose flour
7 tablespoons plus 1 teaspoon sugar,
divided
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
5 tablespoons cold butter, divided
1 egg, lightly beaten
1/4 cup canned pumpkin
1/4 cup sour cream
1 In a large bowl, combine the flour, 7
tablespoons sugar, baking powder,
cinnamon, salt, ginger and baking soda.
Cut in 4 tablespoons butter until mixture
resembles coarse crumbs. Combine the
egg, pumpkin and sour cream; stir into
dry ingredients just until moistened.
2 Turn onto a floured surface; knead 10 times.
Pat into an 8-in. circle. Cut into eight
wedges. Separate wedges and place on a
greased baking sheet. Melt the remaining
butter; brush over dough. Sprinkle with
remaining sugar.
3 Bake at 425° for 15-20 minutes or until
golden brown. Serve warm.
Yield: 8 scones.
PLUM COFFEE LOAF
janet snider, kalamazoo, michigan
I’ve baked this moist bread for so long that I don’t
recall where I got the recipe. A simple-to-make
plum filling and hot roll mix make it easy to whip
up on Christmas morning.
1 package ( 16 ounces) hot roll mix
2 tablespoons butter, melted
1 can ( 30 ounces) purple plums, drained,
halved and pitted
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
GLAZE:
1 cup confectioners’ sugar
1/4 teaspoon almond extract
1 to 2 tablespoons milk
1/3 cup slivered almonds
1 Prepare and knead hot roll mix according to
package directions. Place in a greased
bowl, turning once to grease top. Cover and
let rise in a warm place until doubled,
about 30 minutes.
2 Punch dough down. Turn onto a lightly
floured surface; roll into a 15-in. x 10-in.
rectangle. Brush with butter. Place plums,
cut side down, lengthwise down the center
third of rectangle. Combine the sugar,
cinnamon and cloves; sprinkle over plums.
3 Fold both long sides of dough over filling;
pinch seam to seal and tuck ends under.
Place a greased baking sheet on work
surface next to loaf. Carefully slide loaf onto
baking sheet. With a sharp knife, make
slashes 1 in. apart across top of loaf. Cover
and let rise until doubled, about 30 minutes.
4 Bake at 350° for 20-25 minutes or until
golden brown. Remove from pan to a wire
rack to cool. For glaze, combine the
confectioners’ sugar, extract and enough
milk to achieve desired consistency. Drizzle
over warm loaf. Sprinkle with almonds.
