Logan Square. California. Western. Damen. Division. Chicago. Grand.
That’s the Blue Line from our host’s place to The Loop in downtown Chicago.
The Loop is a big circle of train tracks where all of the elevated trains and subways meet for transfers.
At Logan Square is a place called Lula Cafe. These pumpkin and candied rosemary scones are inspired by one I ate at Lula.
Candied rosemary tastes much like ginger.
For the candied rosemary:
1/4 cup picked rosemary leaves
2 1/3 cups sugar
1 cup water
Boil the rosemary leaves in 3 or 4 fresh changes of water to remove strong aromas.
Heat 2 cups of sugar and 1 cup of water over medium heat until the sugar dissolves. Add the rosemary leaves and increase the heat to medium-high. Boil the rosemary leaves until tender, about 10 minutes.
Strain the rosemary leaves well.
Pour remaining 1/3 cup of sugar out onto a plate. Toss the rosemary leaves in the sugar until well coated.
Store in an airtight container in the refrigerator.
For the scones:
2 cups (260 g) all-purpose flour
1/3 cup (70 g) light or dark brown sugar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (113 g) cold unsalted butter, cut into small pieces
1/3 – 1/2 cup (80 – 120 ml) buttermilk
1/2 cup (120 ml) fresh or canned pumpkin puree
1 tsp. pure vanilla extract
1/8 cup candied rosemary
1 large egg
1 tablespoon milk or cream
Preheat oven to 400F. Line a baking sheet with parchment.
Mix together egg and milk or cream in a small bowl. Set aside.
Add flour, baking powder and baking soda to a large mixing bowl. Stir to combine well.
In another mixing bowl, combine pumpkin, spices, salt, vanilla and the scant amount of buttermilk. Mix well.
Cut the pieces of butter into the flour mixture using a pastry cutter or two knives until it resembles coarse crumbs.
Make a well in the dry mixture and gently stir in the wet mixture. Do not over mix. The dough should just come together into a ball. If the mixture doesn’t come together, add the rest of the buttermilk.
Remove dough to a lightly floured surface. Knead 4 or 5 times to smooth the ball and form the ough into a disk approximately 2 inches (4 cm) thick. Press the candied rosemary into teh surface of the disk. Cut the disk in half and then cut each half into four pie-like slices. You should have a total of eight triangular scones.
Arrange the scones 2 inches apart on the prepared baking sheet. Brush lightly with egg and cream wash.
Bake 20 minutes, or until a toothpick inserted into the centre of the scones comes out clean.