Another taste of fall…
My dad’s an Iowa boy. He talks of fall there as though he’s drinking fine brandy made of deep oranges and reds. I think perhaps fall is God’s apology to my dad for the end of baseball season. In our house baseball is a second religion. We eat dinner in front of the TV and pause for grace between innings.
The last pitch of the World Series comes with a twinge of remorse. The baseball figurine – which my mom brings out each year pitchers and catchers report to Spring Training – is put away in a small box. Dinners move back to the kitchen table. The fall dishes are unpacked.
Yet, it’s hard to be sad when the trees are on fire with color. Don’t you just love the crisp sunny days? These are the days that make me want to work by a window and take the dog for a walk.
I love that fall brings with it pumpkins and squash. The roasted flavor is full of warm undertones, just the way I think fall’s colors would taste. How upset can one really be at the arrival of Pumpkin-Ginger Scones? Sweet and touched with a bit of heat from the ginger, they’re just what a man in mourning needs while he waits for spring and baseball. Don’t you think?
This recipe was cut from a magazine years ago. My mom first made it for a group of her friends. Each woman took home the recipe. Between the two of us, we’ve made countless batches. My mom’s not one for tinkering, but I like mine with more butter. A whole stick in fact. (If you want to use the recommended 4 TBS, your pants may thank you. But if you want more butter, I know your belly won’t complain.)
3 cups all-purpose flour
2/3 cups plus 1 TBS sugar
1 TBS baking powder
1 tsp baking soda
¾ tsp salt
1 tsp chopped crystallized ginger
½ cup cold unsalted butter, grated
1 cup pumpkin puree
¾ cup buttermilk
¾ cup regular or golden raisins
Heat oven to 400 degrees. Coat a baking sheet with non-stick cooking spray.
Combine flour, 2/3 cups of the sugar, baking powder, baking soda, salt, and ½ tsp crystallized ginger in a large bowl. Add butter and mix with a pastry blender until mixture resembles coarse crumbs.
In a small bowl, whisk pumpkin, buttermilk and eggs. Gently stir into dough along with raisins.
Drop ½ cups of dough onto prepared baking sheet about 2 inches apart. In A small bowl, stir together remaining TBS sugar and ½ tsp crystallized ginger. Sprinkle over the dough.
Bake for 16 minutes or until golden brown. Remove to wire rack and let cool slightly. Serve warm or at room temperature.
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