We love Fridays around here and what better way to celebrate the start of the weekend than with a libation followed by an easy breezy dinner. We tend to eat rather heavy during the week (silly us), so one night of lighter low fuss no muss fare is pretty important.
Last night's dinner made good use of some leftover roast chicken in a throw together kitchen sink kind of chicken salad. Of course I didn't bother writing down the quantities (sorry about that), but I'll tell you I put chopped celery, red onion, dried cranberries and walnuts into the mix along with some of our Kicky Kumquat Marmalade for a little zing mixed in with equal parts mayo and sour cream. The Big Guy says I make the best chicken salad, but I think I've just got him bamboozled.
I knew I needed a "with" and being a last minute kind of day, I whipped up some pumpkin scones to go with our salad and who says scones are just breakfast food. Thanks to the King Arthur Flour site, these scones are rather incredible though I'll admit to having a minute or two of fretting because I was afraid they'd be dry. Fortunately I was wrong - they're just the opposite.
I topped them with some chopped candied ginger, let 'em rest in the freezer for 30 minutes, then gave them a brush with sour cream and a dusting of sugar before they went into the oven. Twenty-four minutes later we were wolfing down dinner in front of the television.
Pumpkin Scones with Candied Ginger (adapted from King Arthur Flour)
2-3/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground all spice
1/4 teaspoon ground nutmeg
1/2 cup cold butter
2/3 cup canned pumpkin
2 large eggs
1/3 cup minced candied ginger
2 tablespoons sour cream
Sift together flour, sugar, baking powder, salt, cinnamon, ginger, all spice and nutmeg into a large bowl. Using a pastry blender, cut in butter until crumbs form. In a small bowl beat together eggs and pumpkin. Using a fork, mix liquid into dry ingredients just until moistened. Turn out onto lightly floured board and knead until just combined, forming into a large flat disc. Cut disc in half and form into 2 round circles. Place onto parchment lined sheet pan. Cut each circle into 6 wedges and pull wedges apart slightly. Top with minced ginger, pressing in slightly.
Place sheet pan in freezer for 30 minutes. Preheat oven to 425. Remove scones from freezer and brush with sour cream and dust with sugar. Bake for 22 to 24 minutes or until cooked but not doughy. Makes 12. Download Pumpkin Scones with Candied Ginger