traditions...

here's a challenge...scrap a tradition, or many traditions in your home for a holiday. makes a great mini album idea too. the scones in the above layout using WIP's November kit is our traditional Thanksgiving morning fare. i make as many as the canned pumpkin quantity will allow, and then they are gone! till the next Thanksgiving, that is. this recipe has been requested several times and so i share it here with you. please, let me know how it goes for your family.

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.

In our family, we 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 french roast coffee, and sit and enjoy the blessings of your lives.
this is from the 'so thankful' mini i did last year. so glad i did this little book. it holds precious memories never to be gained again.

enjoy!