Top Three Recipes for this Autumn

by Amrutha Chethikattil

Here are a few autumn recipes that would be great to make over Thanksgiving break:

1. Starbucks-Style Pumpkin Scones


I actually made these on veterans day with Bhumika and they tasted great. The original website shows how to make pumpkin icing, but I just melted some almond bark and drizzled it on top.


  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 cup packed light-brown sugar
  • 3 Tbsp granulated sugar
  • 1/2 cup unsalted butter, cold and diced into 1/2-inch pieces
  • 1/2 cup + 1 Tbsp canned pumpkin puree, chilled (don’t chill in can)
  • 3 1/2 Tbsp buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 Tbsp honey
  • 1 Tbsp half and half


Note: oven should be preheated to 425 degrees,                             Cooking time: 13 minutes, Yield: 8

  • First, combine all the dry ingredients in a large bowl. This includes the white flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, light brown sugar, and sugar. Separately, cut half a cup of butter into cubes then add it while still cold. Mix this well enough so that there are no butter chunks left.
  • In a smaller bowl, combine your pumpkin puree, egg, vanilla extract, honey, and buttermilk. Mix well.
  • Slowly add in the contents of the small bowl into the dry mixture. Make sure to blend everything well in between.
  • While still in the bowl, knead the dough.
  • Then find a wooden board and sprinkle flour over the surface. Pat and shape the dough into an even 8in round. Cut the dough into 8 even wedges as if you’re cutting pizza.
  • Transfer the dough pieces onto parchment paper. Dust the tops with half and half.
  • Bake for 13 minutes and up to 15. When done, let cool  before adding anything on top.

2. Eggnog Latte


– serving: 1 cup                                                                                                  – prep time: 5 minutes, cook time: 1


  • 1/3 cup 2% milk
  •  2/3 cup eggnog
  • 1 shot (1.5 ounches) brewed expresso
  • Nutmeg (optional)


  • 1. Pour milk and eggnog into a steaming pitcher and heat to between 145-165 degrees F, using the steaming wand.
    2. Brew the shot of espresso, then add to mug.
    3. Pour the steamed milk and eggnog into the mug, using a spoon to hold back the foam. Spoon foam over the top. Sprinkle ground nutmeg (or grind fresh nutmeg yourself) on top of the foam. Serves one.


3. Frying Pan Apple Custard Crumble

frying pan

This takes a bit more time than the others, but definitely sounds worth it!

– Serves 2


  • large knob of butter
  • 4 peeled and sliced dessert apples
  • 1 tbsp light muscovado sugar
  • 4-6 tbsp fresh custard                                                                                                                                                                                                  For the crumble topping
  • 50 g/2 oz jumbo porridge oats
  • 1 tbsp desiccated coconut
  • 25 g/ 1 0z pecan nuts, roughly chopped
  • pinch ground cinnamon
  • 1 tbsp sunflower oil
  • 1-2 tbsp maple syrup
  • 2 tbsp light muscovado sugar


  1. Heat two large non-stick frying pans and add a knob of butter to each. Once melted add the apple slices and sugar to one pan and cook for 3-4 minutes until softened.
  2. Add the porridge oats, coconut, pecan, cinnamon and light muscovado to the other and cook for 3-4 minutes over a high heat until golden – add the oil if the mixture feels too dry.
  3. Once the apples have softened, stir in the custard, warm through, then divide between two serving dishes. Stir the maple syrup into the crumble, then spoon over the apple custard. Serve warm.


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