It’s a new year of kicking it off with the Secret Recipe Club. For January, I received Heather’s blog called – It’s Yummy to My Tummy. While looking through her blog for the perfect recipe to make, I soon realized why her blog had a familiarity to it – she was paired with me back in June and made my Caprese Bites. Heather likes to make people happy with her food and decided to add her collection of delightful treats to one place – her blog.
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It is Sunday morning and I am a bit behind in my grocery shopping and realized I only had 4 eggs. Hubby asked what’s for breakfast and I thought can’t make scrambled eggs since the egg supply was at an all time low along with no milk to be found in the refrigerator. Then while deciding what to make from Heather’s blog, I found pumpkin scones, which would be just perfect, since they required no eggs and I did have some half n half in the refrigerator. The big plus was that hubby loves anything with pumpkin. I know it is well past the pumpkin season, but what the heck – you have to make things you love regardless of the time of year. Who says you have to follow those “seasonal” rules?
I chose to make the spiced glaze for the top and doubled the spices to add that extra flavor to these breakfast treats. In addition, I used a large cookie scoop to form round scones versus the triangle version. The overall results were a yummy in my tummy treat and a great way to start a Sunday!
Pumpkin Scones with Spiced Glaze
2 Cup Flour
7 Tablespoons Sugar
1 Tablespoon Baking Powder
½ teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
½ teaspoon Ground Cloves
½ teaspoon Ground Ginger
½ Cup + 1 Tablespoon of pumpkin puree
3 tablespoons half n half
6 Tablespoon of Chilled Butter, cut into small cubes
Preheat oven to 425 degrees.
In a large bowl, add the flour, sugar, baking powder, salt and spices and mix together. Next add the chilled butter and break down with your fingers into small pieces and mix into the flour until small flakes appear. In a small bowl, mix together the half and half, egg and pumpkin puree and mix well. Add to the dry ingredients and mix until well combined. Use a large ice cream scoop to form large balls of dough on a baking sheet. Bake for 14 to 16 minutes.
Let cool then glaze with the spiced glaze. (Recipe below)
1 Cup + 3 Tablespoon Powdered Sugar
2 Tablespoon Water
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon Ground Ginger
¼ teaspoon Ground Cloves
Mix all together in a medium bowl and let sit for 10 minutes then glaze the cooled scones. Enjoy!!
To view all other recipes for the Secret Recipe Club January reveal, click here