Savory Scones, Soup, and Tea for Autumn Wellness

 Pumpkin Scones and Soup for the Pumpkin Season

By Cal Orey

The autumn season is here. I feel it in the air, in my neighborhood, on the streets, and in my heart and spirit. We're welcoming a new season.

'Tis the season to brew a nice cup of black flavored tea and bake a batch of pumpkin scones. It's a nice way to ease me and you into the chill of fall. The scone is a popular British bread that is quick to make, served with tea, and also enjoyed in other countries around the world. A dropped scone is easier to make than other varieties and it tastes just as good. And the European touch I like to use comes from using European Style butter (creamy and rich), Mediterranean Sea Salt, dark chocolate, olive oil--and keeping the portion smaller than larger.

European-Style Pumpkin Scones

3 1/2 cups 100% all-purpose flour

1/2 cup sugar (I did use granulated; you can use 1/4 cup honey)

2 teaspoons allspice

1 tablespoon baking powder

1 teaspoon baking soda

a dash of Mediterranean Sea Salt
1/4 cup European Style butter 

1 cup pumpkin puree

3/4 cup buttermilk

1 brown egg

Preheat oven to 400 degrees. In a bowl mix flour, sugar, baking powder, soda, salt, and spice. Add chunks of butter (sliced in small squares). In another bowl combine pumpkin, milk, and egg and stir till a dough-like mixture forms. (I used my hands.) Drop large spoonfuls onto a parchment lined cookie sheet. Sprinkle with sugar or Mediterranean Sea Salt or both (optional). Bake till brown and crusty, about 12 to 14 minutes. Makes 12.

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The first scone I tasted was plain, warm, and had a refreshing texture--a change of flavor from all those sweets. To enhance a warm scone for breakfast, lunch, or dinner, try herb butter (just a small amount). Mix a teaspoon with a dash of fresh basil and parsley. Or try drizzling the scone with a bit of oil--garlic or rosemary.

For more recipes to pair with scones or scone recipes--turn to the Healing Powers Series (click and find all the bookstores where you can get these in ebook/paperback/mass market formats).

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