Pumpkin, pecan and poppyseed scones and my first light box photos

It is International Scone Week so I obliged the scone gods and got out my thinking cap.  I really wanted to make scones a bit like Karen's pumpkin, walnut, poppyseed and cheddar muffins but I wanted them vegan so I checked on my kale scones for ideas.  These are not at all traditional scones.  They are filled with so many bits that they like a meal in a scone.

In fact one of the things I love about scones is how easy they are to whip up.  Unless you go all fancy like these scones and spend ages roasting pumpkin, frying caramelised onion, toasted pecans and then dealing with the awkwardness of kneading dough full of bits.  It was worth it!

I like to spend my energy on one component of the meal and go easy on the rest of it.  So I served these scones with some salad that was helped along with some leftover salad dressing.  It was a fantastic meal as I am in need of lots of vegies after all my baking over the weekend.

In fact I loved these scones so much that it inspired me to finally drag the fold up light box that has been in the car for a week or two after my brother loaned it to me.  Considering I had only been shown it once, it was pretty easy to set up.  My main problem is finding space to set it up and plug in two power cords.

The other problem with a light box is that it is all very well to think that I might spend some time photographing dinner but a lot of the meals I post are my dinner.  Though I might stop to snap a few photos before we eat, it is more important to sit and eat with the family than to spend ages setting up a pretty photo.  Sometimes I manage to photograph leftovers the next day if there is food leftover and it is in good shape.  But this is not always practical.

However for nights when I can photograph some food later in the evening a light box would be great.  I would recommend this Optex Portable Photo Studio and Lighting Kit because it did improve my evening photography.  Though my brother cautioned that it needs a macro lens (which I own).  I just wish I had a space where I could set it up permanently.  (Alternatively you could try making a homemade lightbox.)  Then I would probably need a tripod camera set up.  Sigh!  There is always something else.

I am a huge fan of the classic Aussie pumpkin scones.  Sadly Sylvia does not like pumpkin so I don't make them so often.  However I live in hope that she will come round as her young tastebuds mature and remember how much she loved pumpkin as a baby.  Not yet.  She wouldn't eat these scones.

I cut back on seasoning because the recent kale scones were too intense.  I thought it was a mistake when these pumpkin scones were warm but once cooled I was pleased that I hadn't overwhelmed the sweet pumpkin flavour.

With the onion, these are definitely savoury but you could easily omit the onion, add a little sweetener and make these an interesting vehicle for jam and cream.  Either way I can highly recommend having a batch of these warm out of the oven wrapped in a tea towel to make your kitchen feel homely.

I am sending theses to Tandy at Lavender and Limes who has stood in for Celia as host of International Scone Week.  I am also sending them to Tea Time Treats, Extra Veg Challenge and Healthy Vegan Fridays #59.

Previously on Green Gourmet Giraffe:
One year ago: Chocolate and cranberry scones - for International Scone Week

Two year ago: Beetroot, apple and walnut scones for International Scone Week
Three years ago: Treacle gingerbread and more Open House Melbourne
Four years ago: Canberra - of modern museums
Five years ago: NCR Carrot and Fennel Soup
Six years ago: Carrot Cake and the Lost Sock
Seven years ago: Easy as Vegetable Pie
Eight years ago: The Enchanted Broccoli Forest

Pumpkin Pecan and Poppyseed Scones
An original Green Gourmet Giraffe recipe
Makes about 18 scones

1 1/4 cup milk  (I used soy)
1 tbsp lemon juice
1 1/2 cups white self raising flour*
1 cup wholemeal self raising flour*
2 tbsp nutritional yeast flakes
1/4 tsp mustard
3/4 tsp salt flakes
50g margarine or butter
1 cup roasted diced pumpkin*
1/2 cup caramelised onion*
1 tbsp poppy seeds
1/4 cup pecans, toasted and chopped

To assemble:
extra wholemeal flour for dough
milk for glazing
poppy seeds for sprinkling

Mix milk with lemon juice and set aside to sour.

Place flours, nutritional yeast, mustard and salt in a large mixing bowl.  Rub in margarine until the mixture resembles fine bread crumbs. Stir in pumpkin, onion, pecans and poppyseeeds.

Make a hole in the centre and pour in milk to make a soft dough.  If it is slightly sticky sprinkle some flour on it. Turn out onto a floured surface and knead briefly until it comes together into a smooth dough.

Gently pat dough to about 1.5cm thick.  Use a scone cutter or glass dipped in flour to cut out scones.  Place on a tray lined with baking paper (or greased and floured) with about 1 cm between each scone.  Glaze with milk and then sprinkle on poppy seeds (just a few so you can still see when the top bakes).

Bake scones for 15 to 20 minutes until they are golden brown.  Wrap in a tea towel.  They are best on the day of baking but also great the next day.

*NOTES: 

• To make vegan scones, use a vegan milk and margarine.  
• I roasted the pumpkin with a drizzle of oil and a pinch of salt until crisp and slightly charred around the edge.  Most of the pumpkin got mooshed into the dough but a few pieces held their shape.  
• To caramelise the onions, I finely sliced 2 red onions, chopped the slices into about 4 pieces each and fried them in some olive oil for about 15 minutes on medium high and 15 minutes on low heat.  Then I stirred in a good pinch of salt and a tablespoon of brown sugar.  I continued to fry until all the sugar had melted.  This made about 1/2 cup.  
• To make self raising flour, add 1 tsp baking powder for each 1/2 cup of flour.

On the stereo:
1989: Taylor Swift