worth a mention.

now i know that i had promised you some apple recipes and now with the holidays upon us and chocolate, mint and christmas cookies about to begin their plan of world domination, we may have to wait for the new year for those; this pumpkin one though, i couldn't keep this one to myself any longer.

this is the one i have been waiting for.

when we were in the process of opening our bakery i took a break one day to clear my head and wandered over to the starbucks about a block & a half down the road. i needed inspiration and food. they were already in full holiday mode with all their festive treats in the prime displace case real estate. i settled on the pumpkin scone {i am a major sucker for pumpkin} and wow! was it ever good. i selected a few other items, hustled down to our spot and had a meeting then and there. this pumpkin scone was my main focus and it was something i was hoping we could create. needless to say with the lack of creative talent we employed in the kitchen and my busy schedule we never mastered the task {we did figure out the ginger cookie but that's for another day}. fast forward two years to me flipping through my homemade cook book, coming across this random recipe and making it for the kids.

i had the recipe the whole time!!!!!

i have been on a pumpkin streak lately so i squeezed this gem into the rotation and this is it! from what i remember this is the scone! i tweaked it a little but i can't believe i had this in my hot little hands the whole time. i found it and i am not letting go.

pumpkin scones.

i love this recipe because it is super easy and forgiving. i am not the best scone maker, gill & kate take that crown {the scones we bought from them at the market never made it out of the car they were so good! we ate all six!!}, but i have made mine two different times now and both times they were perfect - i think it has to do with grating and freezing your butter, genius! all recipes come with a story and this one i feel has a sense of achievement. play some jazz, close your eyes when you eat it {hoping to transport yourself to a local coffee shop, tucked in the back corner, soft lighting and comfy armchair}, and you may get that break you were looking for - even if you have to lock yourself in the bathroom - been there, done that.

2 cups all purpose flour
1 tablespoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
3/4 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground all-spice
6 1.2 tablespoons of cold salted butter, grated with a cheese grater and store in freezer till ready to use.
1/2 cup canned or freshly roasted pumpkin {not the pie filling}
7 tablespoons light brown sugar, packed
3 tablespoons of heavy cream
1 large egg

glaze - for a little dazzle.
a little milk
a dash of cinnamon
some sifted icing sugar

grate your butter with the large holes of a cheese grater. then into the freezer until you are ready to use it. preheat your oven to 425 degrees F. line a large baking sheet with parchment paper. in a large bowl combine flour, baking powder, baking soda, salt and all the spices. set aside.
in a medium bowl mix together the pumpkin, sugar, cream and egg. beat well until combined and smooth.
get out your butter from the freezer and add to the flour mixture. mix with a fork or pastry cutter {i used pastry cutter to start then my fingertips to finish} until you have bread-like crumbs.
then fold the wet ingredients, in 2 batches into the butter/flour mixture. use a wooden spoon or spatula. make sure to not overbeat and to get all the dry crumbly bits at the bottom of the bowl.
dust your workspace with generous amounts of flour and place down down. you will want to dust your hands as well as the dough is sticky. shape into a ball then press down on the ball to create a circle about 8 to 0 inches round. press together any cracks that may form.
dust a large, sharp knife with flour and cut the dough into 6 triangles {i then cut each triangle again for smaller kids sized scones but i think they could have easily eaten a large one}. slide the knife under the triangles to transfer them to prepared baking sheet. **at this point you could brush them with some heavy cream and dust them with coarse sugar - i did not.
bake for 14 to 16 minutes or until the scones begin to brown on top {i baked my smaller ones for 12 minutes} always check on this 2 minutes before the lowest mentioned bake time. once done remove from oven, place pan on a wire rack and let cool slightly before glazing {if you are}.
once scones are out of the oven prepare glaze. get a small bowl and place a few table spoons of milk in the bottom. fill with some sifted icing sugar and a dash of cinnamon. mix together {adding more milk or sugar if necessary} until desired consistency is achieved. drizzle in fancy patterns over slightly cooled scones. let set a little longer before stuffing them in your mouth and swooning over their deliciousness.

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