MamaBlogger365 – Pumpkin Oat Scones with Becca, Gravity Bread

Today’s guest post is shared by Becca from Gravity Bread, where she blogs about love, food, family and ways to encourage language through mealtime:

I love pumpkin scones, especially when the leaves are falling and the weather is getting cooler outside. They are sweet, a little crumby and moist inside. The icing on top makes them super special.

These scones are easy to make with your kids on a weekend morning. The scones are pretty big so your kids might want to split one depending on how big their portions are. Another option in case you don’t have a scone pan, is to pat down the dough, roll it and then use a round cookie cutter and make smaller scones. You can then bake them on a cookie sheet.

I got the original recipe here.  I modified it by adding sugar and playing around with some of the other ingredients.

Kid Friendly Tips: Following all of the steps of this recipe in the food processor makes it really easy for the kids to help. Your child can help “pulse” the dough (if using the food processor). If you don’t have a food processor your little one can help mix the butter into the flour mixture with their hands until it looks like little crumbs. Children can help measure and pat down the dough into the scone pan. Have your child help you make the icing by whisking the ingredients together and “paint” the scones in the end. I know with this recipe, your kids will help eat them too!

Ingredients:

Scones
2 cups of all purpose flour1 cup of old fashioned oats

1 tablespoon of baking powder

3/4 cup of light brown sugar

1/2 teaspoon of salt

1 teaspoon of cinnamon

1/4 teaspoon of nutmeg

1/2 teaspoon of ginger

1/4 teaspoon of ground cloves

6 tablespoons of cold unsalted butter cut up in small pieces

1 cup of pumpkin puree

2 tablespoons of low fat buttermilk

1 egg

1 teaspoon of vanilla extract

Icing

1 cup of confectioners sugar

1/2 teaspoon of cinnamon

2-3 tablespoons of milk (depending on how thick you want your icing)

 

Preparation

1. Preheat oven to 425 degrees.

2. Grease scone pan.

3. Place all dry ingredients in the food processor (flour through cloves). Pulse four or five times.

4. Add butter to food processor. Pulse until the dough looks like little crumbs (about 5 or 6 times pulse).

5. Mix wet ingredients together (pumpkin through vanilla).

6. Add to food processor. Pulse until all ingredients are combined and the dough comes together.

7. Add dough evenly to scone pan.

8. Bake for about 15 minutes or until done.

9. Take scones carefully out of pan. Let cool on a cooling rack.

10. Whisk ingredients for icing until smooth. If you want it more thick, add sugar. If you want to thin it out, add more milk.

11. Brush the icing on the scones.

12. Eat! Yum.

 

 

About Becca and Gravity Bread:

Having my own personal struggles during mealtime with my two young children, I decided to venture on a new project to help my children and myself make mealtime more fun and educational. As a speech language pathologist, I felt the need to help other parents struggling with the same issues. As a working mom, I found it very challenging to cook, watch my children, keep them focused on their food and have a relaxing meal. Growing up, I had dinner every night with my family. Today’s busy families don’t often eat together. The inherent design of Gravitybread helps create more valuable mealtimes for families. Research indicates that children who eat together with their families perform better in school, tend to be thinner, are healthier and have better communication skills. It gives families the opportunities to talk and have longer conversations. It also gives the opportunity to explore new foods and model appropriate behaviors, such as how to eat specific foods and how to sit during mealtime.

I found that cooking and learning about food can be such a useful, functional and language-enhancing experience. Being a “foodie” myself, I wanted to pass on this knowledge to my children so that they can enjoy, respect and love food the way that I do.

This piece originally appeared on GravityBread.com; reprinted with Becca’s kind permission.

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