Saturday, October 15, 2011

Scones Recipe Revisited - Time for Pumpkin

LOVE this time of year! Autumn is my most favorite season. Rich colors, wonderful weather and the food...stews, casseroles and baking. This time of year it's okay to heat up the kitchen - and we do! As I'm typing this post, my girls are in the kitchen whipping up a lovely batch of Pumpkin Scones. Am I a lucky mom or what?!

I intended this Friday's post to be a "Friday Food", but it didn't happen until today...so welcome to Friday Food on Saturday!

I'm sure I'm not the only busy mom this week, so I decided I would share a recipe from the past. It's one that we use often and can easily be adapted to use whatever you have on hand.

The kids and I made pumpkin milkshakes the other day and had some leftover canned pumpkin. Wouldn't want that to go to waste...and when you add a little caramel glaze...breakfast! Or lunch...or dinner...or dessert for that matter! Of course, we don't usually have leftovers. The scones get eaten warm as they're made - surely the best way to eat them!


If the thought of something light and delicious sounds good right now, click HERE to get the recipe for scones (aka cream biscuits) and see the pictures!

And here's what we are using for the caramel glaze:

4 T butter
1/4 cup white sugar
1/4 cup brown sugar (we use the dark brown)
1/2 cup whipping cream (aka heavy cream)

1. Melt the butter over medium-low heat.
2. Add the sugars, stirring well until bubbly (about 1 minute)
3. Stir in the cream. Bring to a boil.
4. Stirring constantly, boil for about 2 minutes.

We pour this into a shallow bowl and dip the tops of the baked scones. This glaze is also wonderful over Apple, Oatmeal or Spice Cake...well, it's yummy over just about anything! Sometimes, we add a pinch of spice at the end - the aroma is heavenly!

Enjoy!

Angi

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