food and family
it’s here… the thanksgiving holiday! my kiddos get out at 1/2 day today, and thus it begins! i am so thankful for a few extra days to enjoy and relax as a family! today is recipe gathering, list making, grocery shopping, timeline planning, and double checking! i love that everyone contributes to this holiday- everyone has a ‘specialty’ whether is making the mashed potatoes or gravy, or swinging by Costco to pick up the pumpkin pie! I asked Jamie Pate what her “favorite thing” for Thanksgiving is- what her “specialty” was… and quite frankly, they look amazing:
Recently I asked my kiddos what is the first thing that comes into their minds when they think of Thanksgiving Day.
“Pumpkin Scones!” It was unanimous. And I was touched.
It has been a tradition in our home for many years to have Pumpkin Scones for breakfast early Thanksgiving Day. Not even sure how it came about. But this I do know…
I love this simple family tradition.
I love that my kids hold it dear.
And I love how yummy these treats are.
So today I share with you the recipe behind the family tradition::
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, 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 (I use a food processor for step 1.), cut or rub in 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.
3. Scrape onto a lightly floured board, turn over to coat, and gently knead just until dough comes together, 5 or 6 turns. 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- by 15- 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; sprinckle evenly over scones.
5. Bake in a 375 regular or convection oven until scones are golden brown, 25-30 minutes. Transfer to a rack; serve warm or cool.
Now…the piece that is least to resist, is the topping.
I whip up about a cup of real whipping cream.
Fold in about a cup of sour cream…
and top these warm out of the oven scones with this tangy topping and enjoy my family before the crazy of the day begins.
Hope you have a chance to enjoy this recipe this year.
And I wish you and yours a most beautiful and grateful Thanksgiving.
You can go to Jamie’s blog and see the tutorial on how she created the AWESOME digital stickers on her photos. SO, i am curious, what is YOUR “specialty” … what is your “favorite thing”?? what do you LOOK FORWARD to this thanksgiving holiday? be sure to snap a few pics, and REMEMBER this year… document your traditions, your favorite things, and the things you feel the most grateful for! and, i dunno… maybe make a little Memory File to tell all about it!
Have a HAPPY and wonderful holiday! ….