Pumpkin Spice Scones with an Apple Spread
makes 8 scones
Scones
Glaze
Apple Spread
Makes 1 cup
Directions:
Heat oven to 350º
In a medium bowl combine dry ingredients. Rub in the butter. Combine wet ingredients in a bowl.
Stir the wet into dry.
Pat into a round and cut into 8 triangles. Arrange on a parchment lined baking sheet and bake until golden brown.
Glaze: place powdered sugar, salt, spices in a bowl. Drizzle in enough milk/cream until icing is spreadable.
Apple Spread: stir all the ingredients into a heavy bottom pot. Bring to a boil and reduce to a simmer. Cook stirring often until the applesauce becomes thick and spreadable. (Place a splatter guard on top can be helpful). Taste and add honey or maple syrup if you like a sweeter spread. This takes about 20 minutes.
Pumpkin Seed Salsa
Directions:
Add all the ingredients to a blender and pulse to purée. Serve in bowl, surrounded by vegetables or chips for dipping.
Pumpkin Brittle
Directions:
To make brittle, spray a sheet of aluminum foil or parchment with non-stick spray and set aside. Spray a silicone spatula with non-stick spray and set aside.
Stir the sugar, pumpkin pie spice and cayenne together in the bottom of a small saucepan to blend. Stir in water. Cook over medium heat, stirring, until sugar dissolves and mixture comes to a boil. Stop stirring and wash down the sides of the pan with a pastry brush dipped in cold water to remove any sugar crystals. Continue to boil, gently swirling from time to time, until the mixture is very thick, dark brown in color, and beginning to smell like burnt sugar. Stir in pepitas with sprayed spatula and scrape mixture onto prepared foil. Using spatula, flatten and spread mixture. Let cool and break into pieces.