Did you catch last week’s fall home tour in conjunction with the Harvest Haven 2016 tour? If not, be sure to check out my tour here, as well as links to all 18 participants. As I noted in my tour – I really love the ghost, or white pumpkins for decorating, and there were none to be had in my area by the time the tour rolled around. Sad day! So instead, I showed you how I warmed up my home for fall sans pumpkins.
But – hello! The white pumpkins are now at the local farm stands, and that means that they’re also in my house! I just love their understated, pretty colors, so I’m happy to sprinkle them around in abundance. Here’s last year’s fall mantel.
I like the look so much that I may just do a repeat this year.
Anyway, today I’m sharing my favorite use of the orange variety of pumpkins. Food. Yep – I love pumpkin flavored muffins, pies, cheesecake (especially cheesecake!), and scones. I made these yummy pumpkin scones on Friday, and they were just too delicious not to share. The recipe is a copycat of the Starbucks Pumpkins sconces, and comes from Todd Wilbur. You can find the original recipe here. This recipe is very slightly adapted from the original.
- 2 cups all-purpose flour
- 7 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 6 tablespoons cold butter
- 1/2 cup canned pumpkin
- 3 tablespoons half-and-half
- 1 large egg
Powdered Sugar Glaze
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1/4 teaspoon cinnamon
Preheat over to 425 degrees. Lightly oil a baking sheet.
Combine the flour sugar, baking powder, salt, and spices in a bowl. Using a knife or pastry cutter, cut the butter into the dry ingredients until it is crumbly.
In a separate bowl, whisk together the pumpkin, half and half, and egg. Fold pumpkin mixture into the dry ingredients and mix gently until it comes together. Do not over mix. Form into a ball.
Pat the dough out on a lightly floured surface into a 1-inch thick rectangle (about 9 inches long by 3 inches wide). Use a knife to slice the dough twice through the width, making three equal portions. Cut those portions diagonally so that you have 6 triangles. Place on the prepared baking sheet.
Bake for 14 to 16 minutes. They should being to turn light brown. Remove to a wire rack.
Mix the glaze ingredients until smooth. Drizzle the glaze on the scones.
I hope you get a chance to give these delicious scones a try. They are the perfect breakfast for a cool, crisp fall morning!
Enjoy! And thanks for stopping by today!