Pumpkin..pumpkin..pumpkin....tis the season

   

Spiced Pumpkin Bisque

	1	shallot (peeled and chopped)
	1	sweet potato
	1	vegetable stock carton
	1 can	pumpkin puree
	1 pint	light cream
	3/4 cup	brown sugar (packed)
	3/4 tsp	ground nutmeg
	11/2 tsp	ground cinnamon
	3/4 tsp	ground allspice
	1 tbsp	kosher salt

   1 tbsp  butter
   2 cups  water


In soup pot pour stock, water, potato peeled and chopped and shallot. Boil till soft then turn down heat and mix in the rest of the items with cream being last. Use immersion blender and blend till soup creamy. Top with dried cranberries

Pumkin scones with maple glaze

Scones Ingredients:

2 cups all-purpose flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

Sugar Glaze Ingredients:

1 cup powdered sugar
1 Tablespoon powdered sugar
2 Tablespoons whole milk

Spiced Maple Glaze Ingredients:

1 cup powdered sugar
3 Tablespoons powdered sugar
2 Tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

2 Tablespoons of pure maple syrup
Scones Directions:

1. Preheat oven to 425 degrees F.

2. Lightly grease a cookie sheet or line with parchment paper.

3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.

4. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.

5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.

6. Fold wet ingredients into dry ingredients. Form the dough into a ball.

7. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).

8. Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.

9. Place on prepared baking sheet from step 2.

10. Bake for 14–16 minutes until scones turn light brown.

11. Place on wire rack to cool.



Sugar Glaze Directions:

1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.

2. Brush glaze over the top of each cooled scone.



Spiced Glaze Directions:

1. As sugar glaze firms, combine the spiced maple icing ingredients.

2. Use whisk to drizzle over each scone and allow to dry before serving