ref: 227e3da01e426cbc05d9e2e8fd9bc057f7ae6ee9 taliaferro/content/old/2018-12-03-whisking-with-woodreaux-november.md -rw-r--r-- 5.7 KiB
227e3da0 — Nate Latest changes - last before move to SourceHut. 1 year, 1 month ago

#date: 2018-12-03 author: Woodreaux Wilson description: "recipe for scones" tags: ["btw-news"] title: "Whisking with Woodreaux" image: /uploads/priscilla-du-preez-444000-unsplash.jpg imageDescription: "Scones"

This month’s treat: Pumpkin Scones and Homemade Hot Chocolate

Recipes from Martha Stewart and Binging with Babish on YouTube

In November, food is very celebrated, and because of that, there are two recipes instead of one! Great for cold nights or a pumpkin-themed breakfast.

Hot Chocolate:


  • 2 Parts Whole Milk
  • 1 Part Heavy Cream
  • 1 Part Evaporated milk (or sweetened condensed milk)
  • ½ Cup of Cocoa Powder
  • 70% Dark Baking Chocolate
  • ½ Cup sugar
  • 1 teaspoon of salt
  • 1 teaspoon of cinnamon (optional)
  • 1 teaspoon instant coffee (optional)
  • Directions:

  • Combine your whole milk, heavy cream, and evaporated milk to a medium saucepan and put on a medium heat, whisk continually.
  • Whisk until it is steaming, but not boiling (190 degrees F)
  • Add the cocoa powder, the 70% dark chocolate, sugar, salt, and the optional flavor boosters.
  • When everything is incorporated, take off of heat and serve. Top with marshmallows, whipped cream, chocolate shavings, or other toppings.
  • Pumpkin Scones:


  • 2 Cups of Unbleached* flour
  • ⅓ Cup of sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¾ teaspoon plus a pinch of Kosher salt
  • ½ cup (1 stick) of butter (MUST be cold)
  • 2 Tablespoons of heavy cream (plus more for brushing)
  • 1 large egg
  • ⅓ cup pumpkin puree (15-oz. can)
  • Half cup of confectioners sugar
  • 2-3 Tablespoons of maple syrup (as a topping)
  • Directions:

  • Preheat oven to 375 degrees F.
  • Whisk together flour, sugar, baking powder, ginger, cinnamon, nutmeg, and the ¾ teaspoon of salt. Stir in Grated butter.
  • In a separate bowl, whisk together cream, egg, and pumpkin.
  • Stir the wet ingredients into flour mixture until it creates a crumbly mixture.
  • Flour a clean work surface. Transfer dough to the surface, and press it gently into a large, brick-like mass. It should look like a rectangle. Cut in the center vertically, then horizontally, and diagonally. It should give 8 scalene triangles.
  • Brush with the cream after placing on a parchment papered baking sheet, and place in the oven for about 20 minutes. However, if your oven is really good, it is suggested to take them out a few minutes early.
  • While the scones are baking, prepare the icing. Combine the 1 tablespoon of melted butter, a pinch of salt, the confectioners sugar, and and two tablespoons of maple syrup. If the glaze becomes too thick, add one more tablespoon of maple syrup. Garnish the glaze onto the cool scones. Serve while slightly warm, but not hot.