“He unwrapped it gently, revealing a carefully wrapped scone”
– Quoted from “Manly Hero” by Adrastus Rood
One of my favorite camping foods is the scone. Maybe it is because I get to use fun cooking implements. Maybe it is because the scone takes a lot of work and love to be successful. Since we’re currently living in the dark times of the year (winter) and there is a great deal of snow outside, I thought I’d develop some recipes for next year’s camping season. I’m starting this series of blog posts with Breakfast. Since the Mrs. of my household loves all things pumpkin, this meal is inspired by her.
This meal has three primary parts. I’ll start with the most complicated.
Pumpkin Espresso Scones
This is my first attempt at this recipe. If you perfect it, please post your findings to be shared by all.
2 cups flour*
1/2 teaspoon salt
1/4 teaspoon freshly grated ginger
1/2 teaspoon ground allspice
1/4 cup granulated sugar
1 tablespoon baking powder
1 stick cold unsalted butter**
1/4 cup canned pumpkin purée
2 shots brewed espresso or extra-strong coffee – chilled
1/4 cup plain soymilk
1/4 to 1/2 cup powdered sugar
Preheat the oven and cast iron cornbread pan or 10” Dutch Oven to 375 degrees. In a bowl, mix together the flour, granulated sugar, baking powder, salt, allspice and ginger.
Cut butter into chunks. Add to flour mixture, mix until it looks crumbly or grainy.
In another bowl, stir together egg, pumpkin, 1 shot of chilled coffee and soymilk. When well mixed, add to flour and other dry stock. Stir around the bowl, until the dough is uniformly mixed & lumpy. Don’t mix too much. The more you mix, the tougher the scone.
Put the scone dough in the lightly oiled cast iron pan/Dutch oven in small rounds. Bake 18 to 22 minutes, or until the scones are slightly browned and firm in their centers. Remove from the heat and let cool for 10 min before removing.
While they are cooling, make the sugar glaze. In a mug or small cup, pour the remaining shot of espresso. Gradually add powdered sugar to the coffee, stirring with a fork, until the glaze reaches your desired consistency (note: I like the glaze on the thin side. This way it fills in all of the rough spots on the top of the scone). Spoon the glaze over cooled scones.
* Gluten Free Option – Click here to Use My Pastry Flour
**Vegan option – Use Earth Balance Soy Butter
*** Vegan Option – substitute 1/4 C Soy Yogurt or Applesauce
Mark’s Pumpkin Spiced Smoothie
A refreshing drink that has heart. Serves 2
1 cup pumpkin puree
1.5 cups soy milk
2 bananas (if frozen don’t add the 1 cup of ice)
About 1 cup ice cubes
1 Tablespoon ground flaxseed
2tbs regular rolled oats
1tbs Maple Syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Blend It…Drink It…Love It.
After the previous two savory menu items. This grapefruit gives a nice contrasting acidity that revitalizes the mouth.
1 Red Grapefruit
2 Tbs Granulated Sugar
Cut the Grapefruit in half.
Evenly distribute a Tbs of sugar on the top of each half
With a butane torch, slowly melt the sugar until it is lightly caramelized.
Eat with a grapefruit spoon.
Well that’s it. It is a great breakfast. The best part? Leftover scones & glaze!
Here’s some more photos to feast your eyes on.
1 thought on “Cast Iron Pumpkin Breakfast”
mmmmm! These look fantastic!