Gingerbread Scones

Okay too many things are happening. Firstly, as usual I have been MIA since a couple of months. If you are curious and you want to know what I was up to – well I can’t believe I am saying this because I have my own Kitchen! I have a professional kitchen all to myself… well almost all to myself. Me and my very talented partner decided to take the plunge and start The Omakase Kitchen, which is a Japanese and Korean delivery and take away joint. So its been three months, it’s been mad, it’s been hectic but I am enjoying every minute of it. Secondly, it’s that time of the year where I go crazy. Christmas is coming! And as you guys know that it is my favorite time of the year. Thirdly it is my blog’s anniversary. Yes I just completed four years of blogging. Happy Blog Birthday to me!

Coming back to the recipe – every year I do my take on the ever popular and delicious Gingerbread. This year, I have made Gingerbread Scones. This British delicacy is perfect as your tea time snack. 

Gingerbread Scones

Makes about 10 scones

Ingredients – 

  • 225 grams All Purpose Flour
  • 4 teaspoons baking powder 
  • 25 grams Brown Sugar
  • 2 tablespoon ginger powder
  • 2 teaspoon cinnamon powder
  • 1 teaspoon mix spice 
  • 37 grams softened butter
  • 112 grams milk
  • 1 egg
  • 1/2 teaspoon vanilla extract

Directions – 

  • Preheat oven to 220 C. Line a baking tray with parchment paper or silicone mat.
  • In a large bowl, mix flour, baking powder, ginger powder, cinnamon, mix spice and sugar.
  • Add the butter and whisk till sandy consistency. 
  • In a small bowl, whisk the egg, vanilla and milk. 
  • Leaving 1 tablespoon of the milk and egg mixture to glaze the scones later. Pour the wet mix into the dry mix in two additions. 
  • Mix until combined. The dough should be sticky and a little wet. 
  • Dust flour on a table, take the dough and flatten it with your hand till about 1/2 cm in height. Taking a 1 inch round cookie cutter, cut circles and put them on the baking tray. Repeat the process by reusing the scraps.
  • Using a pastry brush glaze the scones with egg and milk mixture.
  • Bake for 10 – 15 minutes or till golden brown at 220 C. Let them cool completely before serving. 

Notes – 

  • You can add or delete the amount of spices according to your liking. I prefer the flavor of spices on the heavier side in my dishes. So I have modified it accordingly. 
  • You can also modify the size of the scones according to your liking. 
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Pumpkin Pie

So I had planned to post it before Thanksgiving but its me and I get late. But better late than never. Here I present to you first time ever – Pumpkin Pie. But first of all a bit Gyaan (information) –

We bakers usually complain that most of the international desserts cant be made over here cause of one constant reason “That INGREDIENT is not available” but I always wonder why nobody bakes/sells a Pumpkin dessert. Pumpkin is ample available here. Or is it our logic of “who will eat Kadu” So I am breaking this … whatever this myth/reasons/blah blah is and baking a Pumpkin Pie.

Without further ado here goes –

This recipe is for enough for 8 inch Pie.

Pumpkin Pie

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First Pumpkin Puree –

Ingredients –

  • Half decent size Pumpkin / 4 cups chopped Pumpkin
  • Water

Method –

Boil pieces of Pumpkin until soft. I used pressure cooker.

Drain the water. In a food processor puree the pumpkin. In a muslin / cheesecloth let the Pumpkin puree hang for at least 2 hours. As Pumpkin will loose a lot of extra water.

While the puree is getting ready. Get started with the Pie Crust.

Pie Crust –

Ingredients –

  • 1 1/3 cup flour
  • 3/4 teaspoon sugar
  • 100 grams cold Butter cut into pieces
  • 3 – 4 tablespoons cold water

Method –

In a food processor pulse flour, salt, sugar or whisk it in a large bowl.

Add butter and pulse again until sandy texture. Or mix it with a whisk/spoon/hand by rubbing the butter with the flour.

Add 1 tablespoon of water and knead with your hand. Keep adding cold water till the mixture begins to hold together and forms a dough.

Form a ball and wrap it in a plastic wrap and let it chill in the refrigerator for 1 hour or up to 24 hours. Remove the dough, sprinkle some flour on the surface and roll it to 10 inch disk for a 8 inch pie pan.

Grease the pie pan with butter and flour. Put the rolled dough onto the pan, press slightly around so it will take the shape of the pan.

Preheat the oven – 180 C

Cut a square piece of parchment paper and put it on top of the dough. Put some raw rice/beans as pie weights on the paper.

Bake for 20 minutes. Remove the pie weights and bake more for 10 minutes until golden brown.

Remove and let it cool.

Pumpkin –

Ingredients –

  • 3/4 Pumpkin Puree
  • 1 eggs
  • 1/2 cup brown sugar
  • 1/2 tablespoon cornflour/cornstarch
  • 1/8 teaspoon salt
  • 3/4 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup cream

Method –

Preheat oven 180 C

In a large bowl whisk everything until combine.

Pour the mixture into the cooled Pie crust and bake for 35 to 40 minutes till the sides are set and center slight wobbly.

Let it cool for an hour and then cut into slices or just dig in.

If any question or comments or reviews if you tried the recipe please do let me know in the comments section below.