My adorable family 5 years ago. Photo by Tonya Poitevint Photography
As someone who loves community, family, and togetherness, I love when the seasons make their way into my kitchen. There is something so beautiful and rich about family gathered in the kitchen. It’s part of what I love about my home...the people in it, and the memories we are making. Today, I want to share just some of my favorite items for the kitchen, and one simply fabulous recipe for pumpkin scones!
Photos: Left Olivia Leigh Photography | Middle Williams-Sonoma | Right Nikita Lee Photography
Williams-Sonoma Home is always one of my favorite places to find beautiful, lasting pieces for my kitchen. This season, you’ll find plenty of ivory and white pieces, anchored with plenty of fall colors like orange and sage green. I love this antique white platter for something like Thanksgiving, piled high with stuffing or rolls! I also found this gorgeous hemstitch tablecloth in the ‘pumpkin’ color, just right for putting all those lovely dishes on!
Photos: Williams Sonoma
Of course, you’ll need some baked goodness to pile into your new dishes, so here’s our favorite recipe for pumpkin scones. Their slightly spicy, warm and crumbly texture will be just right for any fall gathering, and guess what? They taste pretty darn close to their Starbucks counterparts (shhhh...we won’t tell!). Here’s the easy recipe, courtesy of Food.com
Pumpkin Scones
2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄4 teaspoon ground cloves
1⁄4 teaspoon ground ginger
6 tablespoons cold butter
1⁄2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
Powdered Sugar Glaze:
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
- Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
- In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
- Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
- Bake for 14 to 16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
- TO MAKE THE PLAIN GLAZE:.
- Mix the powdered sugar and 2 tbsp milk together until smooth.
- When scones are cool, use a brush to paint plain glaze over the top of each scone.
Enjoy!