Monday, November 7, 2011

~Monday Blessings, Pumpkin Scones and Free Shipping~

Happy Monday! Do you know there's only 17 days til Thanksgiving??? Woo Hoo!! I can't wait. We'll be hosting 20 family members for dinner here. It's one of my favorite (and easiest) Linkmeals to prepare, and marks the beginning of the 2011 Holiday Season!! I love it~

Lots of Blessings this fine November Autumn....actually too many to I'll move on to: FREE SHIPPING on my website this week by using Coupon Code FSN at checkout!!

I tried a new recipe yesterday that I am going to share here for all you pumpkin-lovers out there. It's absolutely delicious!!


For the Scones:
  1. 2 cups all-purpose flour
  2. 1/4 cup and 3 tablespoons granulated sugar
  3. 1 Tablespoon baking powder
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon ground cinnamon
  6. 1/2 teaspoon ground nutmeg
  7. 1/4 teaspoon ground cloves
  8. 1/4 teaspoon ground ginger
  9. 6 tablespoons cold butter, cut into 1-inch cubes
  10. 1/2 cup canned pumpkin puree
  11. 3 tablespoons half-and-half
  12. 1 large egg

For the Powdered Sugar Glaze:

  1. 1 cup plus 1 tablespoon powdered sugar
  2. 2 Tablespoons milk

For the Spiced Glaze:

  1. 1 cup plus 3 tablespoons powdered sugar
  2. 2 tablespoons milk
  3. 1/4 teaspoon ground cinnamon
  4. 1/8 teaspoon ground nutmeg
  5. 1 pinch ground ginger
  6. 1 pinch ground cloves


  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; 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. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
  3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. 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. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
  4. While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.
  5. While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

Yield: 12 scones

Note: you can freeze unbaked scones and enjoy hot from the oven scones any day of the week. Just freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When ready to bake just pop into the oven straight from the freezer, no need to thaw. Just add a few more minutes to the baking time.

Enjoy....and Happy Monday wherever you are in the world~


Dolores said...

The scones look and sound delicious!!!

Free shipping....... I need to decide on which charm for my granddaughter. 1 will be a ballerina, 1 a gymnast....... but number 3 is an artist..... I'll decide and order soon.


Kat said...

What a happy post!!! Love it! I am really looking forward to Thanksgiving too. I love it. :)

Cynthia L. H. said...

PUMPKIN SCONES!!! ;^) You know I'm going to HAVE to try this recipe. ;^)
Thank you so very much for sharing. (I also intended to comment on the other post ~~ about your little fur-person that you cuddle with in your Missus Santa workshop ~~ SO sweet!) I would definitely be inspired. ;^)