Friday, November 20, 2009

thanksgiving tradition

it just so happened that last november, before i was on wip's design team, that i was a guest designer for that month. it was a wonderful kit perfect for recording thanksgiving traditions and memories. i used that kit to do just that: share one of our families most favorite thanksgiving traditions. i am here today to share a scone recipe that is made only on the morning of thanksgiving just for our family, before the day begins in full gear. my kiddos are always so excited knowing this is on the menu. and i love the fact that they love it so much.

pumpkin scones

About 2 1/2 cups all purpose flour
1/4 cup firmly packed brown sugar
1 tablespoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
About 1/2 cup butter or margarine, cut into chunks
3/4 cup canned pumpkin
1/2 cup plus 1 tablespoon milk
1 large egg yolk
1 tablespoon granulated sugar

1. In a bowl, mix flour, brown sugar, baking powder, 1/2 teaspoon cinnamon, and salt. Add 1/2 cup butter and, with a pastry blender or your fingers, cut or rub in until pea-size crumbs form.
{my note: if you have a food processor, pulse all dry ingredients first, add and pulse butter until pea-size crumbs form.}

2. In a small bowl, whisk pumpkin and 1/2 cup milk until well blended. Add to flour mixture and stir just until dough is evenly moistened.
{my note: continue in food processor and add wet mixture to flour mixture and run processor until dough balls up, easy and quick way to make these}

3. Scrape dough onto a lightly floured board, turn over to coat, and gently knead just until dough comes together, 5 or 6 times. {this step not needed if using food processor}. Pat dough into a 6-inch round 1 1/2 inches thick; cut into 6 equal wedges.

4. Separate wedges and place on a lightly buttered 12- x 15-inch baking sheet. In a small bowl, beat egg yolk and 1 tablespoon milk to blend; brush lightly over tops of scones (discard any remaining egg wash). In another small bowl, mix granulated sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over scones.

5. Bake at 375 until scones are golden brown, 25-30 minutes. Transfer to a rack; serve warm or cool.

i also mix equal parts whipped whipping cream and sour cream with a little powder sugar for our own version of creme fraiche. add a dollop on a split, warm scone, with a cup of freshly brewed french roast coffee, and sit and enjoy the blessings of your life.

i hope there is time for you to record those very simple traditions and meaningful ways you celebrate Thanksgiving.



Trish said...

wow, oh WOW those look delish...

Janelle said...

yum! and i love that page! :)