Pumpkin and coconut are considered a classic combination for traditional preserves and compotes in Brazil. Halloween time here sends me me back to those memories of sweetness — pumpkins are everywhere. My kids, for instance, are organizing their own pumpkin patch on a rug in the living room, made with the pumpkins they bring home from field trips... and although we don't celebrate Halloween there as we do here, the thought of candy associated with pumpkins just helped me to rescue that taste.
But before I started to transform the small jack-O-lanterns-to-be in the house into an exotic compote (that just my grandma was able to prepare), I spent my time trying to find a way to blend the coconut reference into a classic recipe. The result was a hearty and perfumed baked goodie, ideal to be accompanied by Darienne's Whipped Pumpkin Cream Cheese.
This recipe is freely adapted from King Arthur's Flour Harvest Pumpkin Scone. The original recipe shares a smart tip: Freezing the dough for 30 minutes before baking will make that delicious crunchy upper crust happen. If you want to make them more Hallowee-ney, decorate them with Darienne's royal icing eyes, or drizzle with sugar icing.
2 cups all-purpose flour
1 cup white whole-wheat flour
1/2 cup organic turbinado sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon ground pumpkin pie spice
1/2 cups unsweetened desiccated shredded coconut
1/2 cup canola spread (Earth's Balance is my favorite), or butter
1 cup organic, canned pumpkin or cooked sugar pumpkin
2 large eggs (or if substituting, 2 tablespoons flax seed meal diluted in 6 tablespoons of water, as suggested by Bob's Red Mill)
Mix all dry ingredients in a big bowl. In another bowl, whisk eggs (or flax substitute) and mix with pumpkin.
Cut butter or canola oil spread in the flour mix to make a coarse mix. Add pumpkin mix gradually to the mixed flour and butter with the help of a wooden spoon. Knead a little bit, if necessary, to hold the dough together.
Pat dough into two pie-shaped discs and transfer them to a cookie sheet covered with parchment paper. Cut them into 8 slices each and brush them with milk or milk substitute.
Preheat oven to 425F. Put the pies in the freezer, uncovered, for ideally half an hour.
Sprinkle wedges with sugar and cinnamon and bake for about 25 minutes or until scones are golden brown, making sure that all is baked to perfection. Remove from the oven and serve while still warm.
Cut butter or canola oil spread in the flour mix to make a coarse mix. Add pumpkin mix gradually to the mixed flour and butter with the help of a wooden spoon. Knead a little bit, if necessary, to hold the dough together.
Pat dough into two pie-shaped discs and transfer them to a cookie sheet covered with parchment paper. Cut them into 8 slices each and brush them with milk or milk substitute.
Preheat oven to 425F. Put the pies in the freezer, uncovered, for ideally half an hour.
Sprinkle wedges with sugar and cinnamon and bake for about 25 minutes or until scones are golden brown, making sure that all is baked to perfection. Remove from the oven and serve while still warm.
2 comments:
Looks delicious. I love pumpkin and coconut, can't wait to try it!
Thanks Crystal! Yes, it's good and hearty and I consider it a work in progress, and you'll probably add even more delicious-ness to it when you bake them!
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