Despite my best efforts, fruit continues to not be one of Josh’s favorite things. Or one of my favorite things, for that matter. The only sure fire way to make sure that fruit gets devoured is to have dried fruit on hand (or mixed into our baked goods ;-)). Something magical happens to fruit when you suck out all the moisture — and that magic is probably that the sugary goodness is concentrated into a smaller spot, but let’s pretend it’s real magic.
The Recipe Redux theme this month was “Get Your Dehydrator On”. It just so happens that I have 99 kitchen appliances, but a dehydrator ain’t one. Next best thing: buy some dehydrated goodness at the store and mix it into some scones. Anyone else think fall = scones? It also = pumpkin, obviously, so I had a scone with a cup of tea and sunk into fall-y heaven in a big comfy sweater.
It also took me WAY longer than I’m proud of to realized that dried plums are just prunes. I bought them already chopped up in a cute little bag, raved about how delicious they are, and then Josh finally decided to tell me I was going on and on about prunes. If you don’t love prunes as much as I apparently do, feel free to sub in dried cranberries, yum!
⅓ c oat flour (pulse oats in a food processor until a fine powder)
⅓ c coconut sugar or brown sugar
2 tsp baking powder
pinch of salt
1 tsp cinnamon
½ tsp nutmeg
½ c pumpkin puree
½ c milk (I used unsweetened almond milk)
1 tsp vanilla extract
½ c dried plum (prune), chopped or ½ c dried cranberries
1 c powdered sugar
¼ tsp maple extract or vanilla
3 shakes cinnamon
2 tbsp. milk (I used unsweetened almond milk)
¼ c pecan pieces, optional (raw or toasted)
Preheat your oven to 400 degrees F. Spritz a baking sheet generously with nonstick spray or line with parchment paper.
Whisk together the wheat flour, oat flour, sugar, baking powder, salt, cinnamon, and nutmeg. Add the pumpkin, milk, and vanilla and stir until just combined with a spoon. Stir in the dried plum or cranberries.
Spoon out onto baking sheet. Using the spoon or your hands, shape into a circle approximately 8 inches in diameter and 1½ – 2 inches thick.
Spritz a sharp knife with nonstick spray and cut the circle into 6 pieces (cut it like you would a pie).
Place in the preheated oven. Bake for 10 minutes then remove from the oven and re-cut. Return to the oven for another 15 – 20 minutes. Cool scones before adding icing.
To make the icing whisk the powdered sugar, maple extract, 3 shakes of cinnamon, and 2 tbsp. of milk in a bowl. I don’t like the taste of “raw” powdered sugar, so I microwaved mine for 30 seconds and then placed in the fridge to cool to about room temperature.
Drizzle the icing over the scones. If desired, add pecan halves after half of the icing, then add remaining icing.
Nutritional estimate uses optional pecans (omitting reduces by ~30 calories), unsweetened almond milk, and dried plums.
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