Come to Momma: Pumpkin Scones

So if you really want to whoop it up, find the closest pregnant lady and have a party where you need to stay up until midnight. In fact, make that the only requirement of the party! If I know anything, it’s that those gals like to stay up all night.

Here’s the best part, though. You will really be rewarded the next morning because that woman, who’s acting on five hours of sleep, is going to want to make brunch. Despite the fact that she’s tired, she realizes that when there’s food to be made, where’s there’s a will there’s a way. And she’s not just going to throw some bagels on a platter and call it brunch. Oh no. We’re talking Brunch with a capital “B”. Cause, you know, she’s got baby to feed. 

And because a bagel spread with the works, a fruit salad and a spinach and gruyere strata is not enough, she will feel compelled to make scones. Yes, I know it’s early, but nothing will talk her out of it.

And despite the fact that she burned the first batch due to said tiredness, you’ll be glad that at least there are still enough left for the crowd.

And when it’s all said and done, you’ll maybe feel slightly guilty that she has put in all this work, but admittedly, you’ll be thrilled. Because while you’re filling your plate with the hard work of the morning, you’ll be sitting pretty ready to dig in, happy to know that she’s not the only one who wants to eat for two. 

*Side note: The strata was delicious and was from Smitten Kitchen. Highly recommended. 

Pumpkin Scones

adapted from Taste of Home

4 1/2 cups all-purpose flour

1/2 cup brown sugar

4 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup cold butter cut into pieces

2 eggs

1 1/4 cup canned pumpkin

3/4 cup milk, half and half or cream (whichever you would like to use)

Glaze:

2 cups confectioners sugar

3 tablespoons milk

1/4 teaspoon nutmeg

Combine dry ingredients. Cut in butter until is resembles coarse crumbs. In another bowl, whisk eggs, pumpkin and 1/2 cup milk. Combine wet into dry until moistened.

Turn batter onto a floured surface and knead 10 times. But batter in half and form each half into a circle. Cut 8 triangles out of each one. Place on a sheet tray one inch apart and brush with  remaining milk. Bake at 400 degrees for about 15 minutes. 

 

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