pumpkin scones

it's that time of year.
when i bake one of our families most loved recipes::
pumpkin scones.

this only happens once a year, mind you.
once a year we wake to cinnamon wafting throughout the house.
to be greeted with warm scones fresh from the oven.
waiting to be split and topped with our version of cream fraiche.

and today i share with you::

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), 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.

This comes with it the desire that all you wonderful people have a fabulous Thanksgiving. We are indeed a blessed people, and have so much to acknowledge in our everyday lives.

I will be taking a break the rest of the week to enjoy and maybe even catch up on life a little. Well...we shall see how that goes. Be back next week with December Daily and a few other goodies.

blessings...jamie