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Harvest Moon (available October - January)

$15.00

Full disclosure: THIS is my favorite treat, and it’s not even chocolate! Two friends sent me the recipe, and since I trust their opinions, I bought canned pumpkin (only pumpkin in the ingredients) and heavy cream and made a batch. Our faithful test tasting panel convened and gave their opinions. The title of the recipe is “Pumpkin Scone”, which we all thought was too leading. Pumpkin because many people - my brother included - dislike pumpkin, and Scone because it brings images of British scones, which are biscuit-like, somewhat dry, and need to be smeared with some kind of jelly or jam. The panel also decided that the scones were just a bit too big; they were cutting the scones in half (both halves got eaten, but that opens the door to sharing, which they were wont to do)

Here’s the thing: the spices in this recipe are very similar to my 18-Carat Cake recipe. The pumpkin is used mainly for moisture and color; I suppose I could use applesauce and achieve a similar result, but why mess with perfection? It’s a recipe from www.theloopywhisk.com which I highly recommend.

We sell this by the “moon” (or wheel). There are eight slices per moon.

As you look at the photos, you can see the process: To begin, we “cut” cold butter into the dry ingredients, then dump in pumpkin/cream mixture, another mix and it’s ready to be chilled after the mixture becomes “shaggy” (Kat’s words). Upon cutting, the batter is brushed with heavy cream and dusted with sugar. Then baked, cooled and iced.

I’ve recently added a “heart” to the pieces - think I should keep doing this?

Full disclosure: THIS is my favorite treat, and it’s not even chocolate! Two friends sent me the recipe, and since I trust their opinions, I bought canned pumpkin (only pumpkin in the ingredients) and heavy cream and made a batch. Our faithful test tasting panel convened and gave their opinions. The title of the recipe is “Pumpkin Scone”, which we all thought was too leading. Pumpkin because many people - my brother included - dislike pumpkin, and Scone because it brings images of British scones, which are biscuit-like, somewhat dry, and need to be smeared with some kind of jelly or jam. The panel also decided that the scones were just a bit too big; they were cutting the scones in half (both halves got eaten, but that opens the door to sharing, which they were wont to do)

Here’s the thing: the spices in this recipe are very similar to my 18-Carat Cake recipe. The pumpkin is used mainly for moisture and color; I suppose I could use applesauce and achieve a similar result, but why mess with perfection? It’s a recipe from www.theloopywhisk.com which I highly recommend.

We sell this by the “moon” (or wheel). There are eight slices per moon.

As you look at the photos, you can see the process: To begin, we “cut” cold butter into the dry ingredients, then dump in pumpkin/cream mixture, another mix and it’s ready to be chilled after the mixture becomes “shaggy” (Kat’s words). Upon cutting, the batter is brushed with heavy cream and dusted with sugar. Then baked, cooled and iced.

I’ve recently added a “heart” to the pieces - think I should keep doing this?

Ingredients: Cake: King Arthur GF Flour, Organic Brown Sugar, Unsalted Butter, Pumpkin Puree, Heavy Cream, Vanilla Extract, Baking Powder, Cinnamon, Ginger, Nutmeg, Salt. Icing: 10x Sugar, Vanilla Extract, Locally Sourced Maple Syrup.

PLEASE NOTE: This item can be shipped, but will not be iced.