Why Blizzard Scones? Because I am leaving it up to Bar Harbor Foods to warm me up during what lies ahead here in Maine. When, not IF, that Nor’eastah hits us, you’re going to wish you had a plate of these warmly scented sweet treats sitting on your table. There’s nothing that says New England more than Bar Harbor® perfectly spiced Indian Pudding, heated inside a flaky, sweetened crust……..enough; let’s cook!
2 cups flour
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
6 tablespoons cold butter or margarine, sliced into pats
1/4 cup milk
2 eggs, beaten
1 large apple, peeled, cored and grated
3 tablespoons maple syrup
Powdered sugar for dusting
Spray a large cookie sheet with nonstick cooking spray. In a large mixing bowl, blend first six ingredients. Add cold butter and cut into the flour mixture with a fork or use your fingers, to the size of half a pea. Stir in the milk, apple and eggs until blended well.
Place in refrigerator for 15 minutes while preheating oven to 350-degrees F. In a bowl, whisk together the Bar Harbor® Indian Pudding with maple syrup well; set aside.
Turn dough out onto a well floured work surface and knead dough for no longer than 1 minute, unitl it is no longer sticky. Roll out into a square, about 1/2-inch thick. With a pizza cutter, or sharp, non-serrated knife, cut into equal-sized squares. You should have 5 going one way and 5 the other. If you want larger scones, simply cut larger squares.
Add a teaspoon of the Indian Pudding mixture into the center of each square. Fold over dough to form triangles, pressing slightly to seal and flattening the scones just a little to distribute the filling inside.. Brush the tops with additional milk and bake 14-16 minutes, or until the tops of the scones are just starting to darken. Remove to cool for a minute or two before transferring them to a wire rack or serving platter. Serve warm or cold dusted with powdered sugar, Apple Drizzle or Pumpkin Caramel.
Apple Drizzle: simply heat 1 cup apple jelly in a small saucepan over medium heat, whisking well and let it come to a boil. Continue boiling and whisking for 1 minute. Remove from heat to cool 5 minutes before drizzling over the tops of each scone.
Pumpkin Caramel Dipping Sauce: In a large saucepan, add 1 cup sugar over medium high heat. In the meantime, beat 1/4 cup pumpkin puree with 2/3 cups half-and-half or light cream and 1/2 teaspoon each of cinnamon and dried ginger until as smooth as possible; set aside. When you see the sugar starting to melt, start stirring constantly with a wooden spoon or equivalent. After about 4-5 minutes, you will see the sugar starting to turn amber colored. At this point, remove it from the stove and stir in 4 tablespoons butter or margarine until melted. It will foam up, so be careful. Return back to medium-high heat, bring to a boil and slowly whisk in cream mixture. Continue boiling and constantly stirring an additional 2 minutes. Remove from heat to cool.
Makes 25 small scones