Why You Should Use Aluminum- Free Baking Powder+ Pumpkin Scones Recipe

October 20, 2016

Have you ever gone in for what you had hoped might be the most satisfying scone bite ever, only to have your dreams shattered by an unshakably unpleasant metallic taste?

This happened because your scone had baking powder with aluminum in it.

Many baking powders contain aluminum. When we’re baking from memory, or if we’re a little rusty on measurements, too much of this baking powder can result in its metallic taste permeating our pastries.

What easy lifestyle change can you make to ensure that you avoid this disappointing circumstance at all costs? Buy aluminum-free baking powder instead! The reason that baking powder contains aluminum, is that the aluminum results in a baking powder that is heat-activated. This means that once you’ve placed your baked good (with aluminum baking powder) into the oven, the powder will become activated upon exposure to the warming temperatures. Although there is not a significant amount of evidence to support the potential danger of ingesting aluminum through baking powder, its metallic aftertaste has been known to linger, spoiling a perfectly delicious batch of baked goods.

Choosing a baking powder that doesn’t contain aluminum will eliminate the possibility of any unwanted metallic tastes, and the tiny catch is an easy one. If your baking powder is aluminum-free, it means that the ‘leavening agent’ inside baking powder will start working once it’s been added to the dough. So when using aluminum-free, you’ve gotta be stealthy. Add it as your last ingredient, and don’t dawdle around finishing the dough and getting it into the oven. If you wait too long, the baking powder will have lost its effect before your dough even starts baking. Get your baking powder into the mixture, and into the oven it goes.

If all this talk about baking and scones has put you in a mood, here is a Spud-approved scone recipe to get it out of your system. These festive puppies are the perfect way to use up that little bit of leftover pumpkin puree from Thanksgiving. These scones are also (you guessed it) aluminum-free, kid-friendly, and deliciously addictive. Happy baking!

Holiday Pumpkin Scones

Ingredients:

1/2 cup raisins
2 cups all-purpose flour
7 tablespoons sugar
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions:

Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

1) Combine flour, raisins, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

2) In a separate bowl, whisk together pumpkin, half and half, syrup, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

3) Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

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SPUD

SPUD has been delivering local and organic groceries in Vancouver and the lower mainland for the past 20 years, and now services Vancouver Island, Calgary, and Edmonton as well!