It was the kinda day where you wake up to your alarm, and decide 3 hours of commute via transit for a 50 min physiology lecture is not worth getting out of your warm bed for. So I went back to sleep.
It was the kinda day where you finally awaken and need a warm, filling breakfast to combat the cold grey fall morning. So I made pumpkin cranberry oats.
It was the kinda day where the temperatures never warmed up. So I stayed in my pjamas all day.
It was the kinda day where you wanted comfort food for lunch. So I turned to Annie.
It was the kinda day where you didn’t want to leave the house unless you had to. Alas, I had a dietetics potluck to go to in the evening. So I made myself presentable, and drove out to UBC anyways.
It was the kinda day where you would have been better off staying home and making your own dinner, because, well, the potluck was ho-hum. In all fairness, I was a little late, so the offerings were picked over. And everyone else seemed to be happy, so perhaps it was just me. Perhaps it was just that kinda day.
It was the kinda day where I shoulda baked. But I didn’t. So I’ll share with you a pumpkin recipe that I shoulda posted last week.
Cheddar Pumpkin Scones
makes 16 scones
Bake up a batch of these orange hued, cheddar filled scones to go with your next pot of soup or stew for a comforting fall meal. This recipe makes alot, so freeze some to have on hand.
- 1 1/2 cup whole wheat flour
- 1 1/2 cup all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup cold butter
- 1 1/2 cup shredded aged white cheddar
- 3 tbsp fresh chives, chopped
- 1 cup buttermilk
- 1/2 cup pumpkin puree
- 1 egg, lightly beaten
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Combine flours, baking powder, baking soda, and salt in a bowl. Mix well.
3. Using your fingertips, add butter to mixture until you get a coarse meal. Stir in cheddar and chives.
4. In a small bowl, combine the buttermilk and pumpkin puree. Add to dry mixture, and mix until just combined.
5. Turn dough out on a floured surface, and into two equal parts. Roll each into a circle, approximately 1 cm in thickness.
6. Cut each round into 8 wedges, then transfer to baking sheet. Brush with beaten egg.
7. Bake 15 min, or until lightly browned. Serve warm with butter and a big bowl of homemade soup.
Note: Use a good, aged cheddar to add alot of flavour. Feel free to use all whole wheat flour, you’ll just get a denser product. Use any herbs you have on hand if chives aren’t your thing.
And if you have the chance – please vote for my Creamy Ham, Mushroom, and Cheese Pasta over at the 20 Minute Supper Club Favourite Food Fight. It only takes a moment. Thanks!