Saturday, November 20, 2010

A Thanksgiving Recipe Roundup and Pumpkin Spice Scones

Turkey day is less than a week away! Thanksgiving menu planning is in full swing, and everyone's focused on pulling off a memorable turkey feast. So in case you need some inspiration, here's a roundup of a few of my personal favorite Thanksgiving recipes. These are the dishes that are on my Thanksgiving dinner table year after year. Oh, and I've also thrown in a new recipe for some Pumpkin Spice Scones, because Thanksgiving breakfast should be special too.

Cranberry-Apricot Chutney – A twist on the traditional, flavored with ginger.

Butternut Squash Soup with Sage Pesto – So good, you may forget to leave room for the turkey. Seriously, it happened to me last year.

Traditional Sourdough Dressing – The quintessential. Nuff said.

Butternut Squash & Potato Gratin – Hello, heavy cream! If Thanksgiving isn't an excuse to use heavy cream with abandon, I don't know what is.

Pumpkin Crème Brûlées – Way better than pie.

Here's wishing you a happy and yummy Thanksgiving!


Pumpkin Spice Scones
Printable Recipe

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
¾ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
½ teaspoon fine sea salt
3 ounces (¾ stick) cold unsalted butter, shredded
1 large egg
1/3 cup pumpkin puree
1/3 cup plus 1 tablespoon heavy cream
2 teaspoons Turbinado sugar

Preheat the oven to 425˚F. Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl. Add the butter and, using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs. Blend together the egg, pumpkin puree, and 1/3 cup of the cream in a small bowl, add to the flour mixture, and stir until just combined. Transfer to a work surface and knead a few times until the dough just holds together. Pat the dough into a 6-inch wide, 1 ½-inch thick circle and cut into 8 wedges. Arrange the scones a couple of inches apart on a parchment-lined baking tray. Lightly brush the scones with the remaining 1 tablespoon of cream and sprinkle with the Turbinado sugar. Bake for 13 to 15 minutes, or until golden brown.

Makes 8 scones. Work quickly and with a light touch to prevent the butter in the pastry from melting. Serve warm, possibly with clotted cream. Scones keep for a day or two in a tightly sealed container in a cool, dry place.

8 comments:

Mimi said...

I'm in love with anything pumpkin, so I'm sure these would be fantastic! Have you used cinnamon chips before? They are MAGICAL with pumpkin baked goods!

Jeannie said...

Hi! Saw your posting on foodgawkers and couldn't help but drop in to drool at your photos! Deliciously scrumptious looking!

The Galley Gourmet said...

I love anything pumpkin! Thanks for sharing your recipes.

Amanda said...

The recipe AND the pictures are just lovely!! Great job!

ABowlOfMush said...

Beautiful pumpkin scones!

Medifast Coupons said...

Love your pumpkin sconce recipe, can't wait to try. I am still using lots of pumpkin in my baking, hope the family isn't sick of it yet.

Cookie said...

I have some left over pumpkin in the fridge and I know just what to do with them now!

Erica Julson said...

wow I stumbled across your blog via tastespotting, and it is wonderful! You have such a wide variety of recipes and they fit in perfectly with my tastes. I just started a food/nutrition blog & I aspire to one day have a site with such great content as yours!! I'm thinking of trying to create a carrot pumpkin muffin after Thanksgiving.

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