There have been so many facebook statuses this week about the return of pumpkin spice lattes at Starbucks. Though I haven't had one of my own yet (a problem which will be remedied on my way to night call this evening), I'm definitely in the autumn spirit. The temperature has drastically decreased and I've seen several red leaves lying on the sidewalk over the past few days. Now the rain without thunder or lightning is getting old, but none the less I love fall. And after the hot humid days we've been having I'm definitely ready for jeans and sweatshirt weather, trips to the cider mill, and hearing the local high school marching band practice while walking around the neighborhood.
Some of my favorite seasonal recipes start to make an appearance with the falling of the leaves. Warm butternut squash and chick pea salad, apple flax bread, and anything pumpkin. My tea and hot chocolate supply will also start to be used on a daily basis. And what goes with a mug of hot beverage than a scone and a good book?
Walnut Chocolate Chip Spiced Pumpkin Scones (adapted from Joy of Baking)
1 cup white flour
1 1/3 cups whole wheat flour
1/3 cup packed brown sugar
1/2 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chilled butter
1/3 cup chopped walnuts
1/3 cup mini chocolate chips
1/3-1/2 cup buttermilk (to make buttermilk add a little vinegar to regular milk and let sit for 5 minutes)
3/4 cup pumpkin
1 teaspoon vanilla
Splash of milk
Preheat oven to 410*
Mix all dry ingredients in a bowl.
Add chunks of cold butter and cut in with a knife or a pastry blender. There should be pea-size chunks.
Stir in walnuts and chocolate chips.
Stir in buttermilk, pumpkin, and vanilla.
Turn out onto floured surface and kneed until well blended.
Divide in half and form two circles about 1/2 inch thick.
Cut each circle into 8 triangles.
Place on parchment lined baking sheet.
Beat egg and milk together to form egg wash. Coat scones with a thin layer.
Bake at 410* for 20 minutes.
Cool on wire rack.