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  • Writer's pictureVictoria Wright

Scone Sunday

A foggy Sunday in Denver. Can't say it never happens, but since I have lived here it rarely does. This morning felt like I was back home on the Vineyard or back living in Seattle. The temperature wasn't cold but it just put a heaviness in the air. Because of that, I was craving something a little bad for breakfast. My thoughts settled on either donuts or scones. Both would satisfy my craving but donuts take longer, so scones it is. As I was searching the cupboards and fruit bowl to see what I had to work with I found a can of pumpkin puree. My family loves anything pumpkin. That also goes for the dogs. Anytime they smell pumpkin they sit patiently waiting for a taste of whatever I am making. Today would be pumpkin pecan scones with a maple glaze. The one thing about pumpkin that I am not a fan of is that it can make certain baked goods too moist. Scones are a perfect example. To ensure that my scones have the right consistency, I add a bit more flour to the mix so that the texture is like a traditional scone vs. pumpkin bread in a triangle.

My scone recipe is pretty straight forward. Cut butter into flour mixture which includes cinnamon, ginger, nutmeg, ground cloves, baking powder, and salt. Separately mix pumpkin puree, brown sugar, egg, vanilla, and heavy cream or milk. You can use milk if you don't have heavy cream or half & half. There is a difference in richness, but not enough for me to run to the store at 8:00 in the morning. Combine wet into dry and then add pecans. Mix into a firm dough, cut into 8 triangle and bake for 20 mins at 400 degrees.

While you wait for the scones to cool, I make the glaze. Personally, I mess with the original recipe because I don't need that much glaze on my scone. You can get really fancy and add a maple extract but all I use is melted butter, maple syrup, and powder sugar and mix into an icing consistency. Spread over cooled scones.

I will pat myself on the back as these came out great and tasted delicious. However, I didn't wait long enough for the scones to fully cool so my icing melted a little. They still tasted great. Family was happy, puppies were not as there was nothing left for them to taste. I still have half a can of pumpkin puree left over so, I will make them some pumpkin peanut butter treats tomorrow.

Pumpkin Scones

2 C Flour + 1 tbs.

2.5 tsp. Baking Powder

1 tsp. Cinnamon

1.5 tsp. Pumpkin Spice or a combination of Ginger, Ground Cloves, Cinnamon and Nutmeg.

1/2 tsp. Salt

1/2 C Butter

1/3 C + 2 tbs. Milk or Heavy Cream

1 Egg

1/2 C Pumpkin Puree

1/2 C Brown Sugar

1 tsp. Vanilla

Pecans to taste

20-25 Minutes at 400 degrees

Maple Glaze - Basic

2 tbs. Unsalted Butter (melted)

1/3 C Maple Syrup

1 C Powder Sugar

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