Pumpkin Scones

Oh Fall, why can't you stay here for a while longer?? 

It's the best time to enjoy the temperatures, the flavors, and the delights of the season!  My big star quilt is gracing my table which can be flipped over to the all pumpkin vine fabric.

This pumpkin tea set that I've had for years is so cute.  I have Tazo Pumpkin Spice Chai or Aldi's Pumpkin Spice tea, and both are very good, but I think I like the Aldi one the best.

My seasonal cross stitch makes me smile.

This vintage Johnson Bros teacup goes with so many things.  

Yield: 6 large or 12 small

Author: Kitty but adapted from one that is supposedly like Starbucks.

Pumpkin Scones

I made twelve smaller scones, instead of the large six.

• SCONES
• 2 c. flour
• 7 T. sugar
• 1 T. baking powder
• 1/2 t. salt
• 1/2 t. ground cinnamon
• 1/2 t. ground nutmeg
• 1/4 t. ground cloves
• 1/4 t. ground ginger
• 6 T. cold butter
• 1/2 c. canned pumpkin
• 3 T. half-and-half (milk works fine)
• 1 egg
• SPICED GLAZE
• 1 c. powdered sugar
• 2 T. milk
• 1/4 t. ground cinnamon
• 1/8 t. ground nutmeg
• 1 pinch ginger
• 1 pinch ground cloves

Instructions

1. Preheat oven to 425 degrees. Lightly oil a baking sheet or line with parchment paper or silpat.
2. Combine flour, sugar, baking powder, salt & spices in food processor. Add the butter, which has been cut into 6 pieces & pulse until no chunks of butter are obvious.
3. In a separate bowl, whisk the pumpkin, half & half & egg. Add to the dry ingredients & pulse until the mixture forms a ball.
4. Pat out dough onto a lightly floured surface & form into a 1-inch thick rectangle (about 9" long & 3" wide). Use a knife to slice the dough twice through the width making 3 equal portions. Cut those three slices in an X shape so that you get 12 triangles of dough. Place on baking sheet. If you want 6 large scones, make three equal pieces, and then cut each of those in half to form triangles.
5. Bake for about 14 minutes. They should be lightly browned. Place on wire rack to cool.
6. Make the spiced glaze, by combining all the ingredients. When the scones are cool, paint this glaze onto each scone with a brush, or just drizzle. Make sure to let them dry for an hour. Freeze any leftovers.
7. Makes 6-12

Notes

I freeze the cut scones on parchment paper and then store in a food safe container. When ready to bake, I take out as many as I want, and while preheating the oven, I let them sit out on the prepared baking sheet, and then bake as usual. Sometimes, I few extra minutes of baking is needed.

Harper turned 10 on Election Day and her school had the day off!  I stayed with the girls a few days later overnight, while Kristen and Kevin went to NYC for a Veterans Fundraiser.  We went to TCBY and they climbed in their "favorite tree" outside.

  How can my first born grandchild, Connor, be 24 already?!  Happy Veterans Day to him who served our country as a Marine and was part of the Afghanistan  withdrawal that was fortunate to come back alive.   

Avery's team made district champs and will next play a team from El Paso, which is 9 hours away.  The teams will meet in the middle this coming week.  Avery was made Player of the Week.

Happy 21st Birthday today to Riley and Happy Veterans Day to him!  Riley is serving our country in the army in South Korea,  and we haven't seen him since last December. 

Thank you for your visit!  xo

I'm sharing with these parties:

Talking About It Tuesdays

Love Your Creativity Link Party

Full Plate Thursday at Miz Helen's Country Cottage