Thanksgiving Exclusive: Pumpkin Scones

On Thanksgiving, the main focus is always the family meal at lunch or dinnertime. Breakfast seriously gets the short end of the stick! And rightfully so: you don't want to eat a huge breakfast and not have any room for turkey, cranberries and stuffing. But still... you need something!

This recipes is a classic in the Arkansas Test Kitchen and is asked for repeatedly. Also, you can make this a day ahead; and warm the scones slightly in the microwave. When paired with a cup of coffee, this is an ideal Thanksgiving breakfast. 

 

Pumpkin Scones

 2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
½ cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

For the Powdered Sugar Glaze:
1 cup plus 1 Tablespoon powdered sugar
2 Tablespoons milk

Directions:

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

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 it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, 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. To make the powdered sugar glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

Adapted from

Brown Eyed Baker

 

There you have it: five Thanksgiving recipes the Cool Dads love. We can't wait to hear all about your family celebrations next week.

 

Stay Cool,

The Cool Dads Crew