fat bottom

fat bottom

Monday, November 19, 2012

pumpkin spice scones... and some other stuff

happy happy monday :)
is everyone getting ready for thanksgiving... i am SOOOO looking forward to it... a visit to new york has been long overdue... i'm so looking forward to spending time with my family, seeing my sister who is back from france for a bit, and helping her with her wedding plans, spoiling my adorable nephew, celebrating with cocktails with my fabulous cousins, going to the parade with the hubby, my boys, my pops and the rest of my family... and of course my mom's amazing thanksgiving dinner... i just love this time of year... but i'll leave my thanksgiving love to my post-thanksgiving blog post...
now... onto why we are here today... pumpkin scones... i am a pumpkin scone feine... i know people get all amped up for the arrival of the coveted starbucks pumpkin spice latte, but i feel kinda like "ehh" about them... i'd rather my usual caramel macchiato... but their pumpkin scone... i swoon... luckily for me i don't have starbucks to close to me... otherwise i'd be broke and possibly a bit chubby around the middle... so what's a gal to do... well, make them at home of course, and defiantly get chubby around the middle...
i found this recipe while cruising through pinterest... and i have to say, these are a winner in my book
pumpkin scones:
2 cups all-purpose flour
1/4 cup and 3 tablespoons granulated sugar
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
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin puree
3 tablespoons half-and-half
1 large egg
1. preheat the oven to 425 degrees, and line a baking sheet with parchment paper and set aside
2. in the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger
3. add the butter and toss with a fork to coat with the flour mixture
4. mix on medium-low speed until the texture resembles coarse crumbs, with the butter pieces no larger than small peas
5. in a separate bowl, whisk together the pumpkin, half-and-half and egg
6. fold the wet ingredients into dry ingredients, and form the dough into a ball
7. pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches
8. use a large knife to slice the dough making three equal portions...cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough
9. place on prepared baking sheet and bake for about 14-16 minutes, or until light brown... place on wire rack to cool before glazing

  for the glaze i just combined some heavy cream, powdered sugar, cinnamon and nutmeg... and drizzled it generously atop each warm scone... mmm...
now onto the other stuff... i just want to give a big love shout out to my husband, who on friday had his chiefs initiation...
for the past two months he has been going through a traditional initiation process for all who advance to chief... and it finished on friday, culminating with a lovely dinner, and ceremony in which he was honored with some fellow coast guardsmen... i am very, very proud of him... and i was so happy to take part in this moment with him... it was a little embarrassing standing in front of everyone pinning his anchors on him... but what is a loving wife to do :)
congratulations hubby... i love you
i'll catch you all after thanksgiving...
i wish you all a wonderful holiday... and as always, happy baking!!

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