Tag Archives: breakfast

Mini Pumpkin Scones

Mini+Pumpkin+Scone

One of my favorite things about fall is the reintroduction of Starbucks Pumpkin Scones.  I’m not a huge pumpkin fan but those things are flavorful and spiced just right.  Like pumpkin pie without the baby food like constancy (I’m a texture person).  The bad thing about it not being “pumpkin season” is that it’s not easy to find.  Out of desperation I Googlized the recipe and came across a ‘clone’ recipe and have to say that it is fairly spot on.  I wish I could give credit to whoever made up this recipe but like a lot of my giant pile of printed out recipes (this was before Pinterest) I have no idea where it came from.  A few minor tweaks and you have the perfection seen above.

The best part of this recipe?  You can make a whole batch for the price of one scone at the coffee shop.  Bonus!

I made these pretty small which was a perfect size for a tea party with my 3 year old.  They fit right onto the little plates.  It also makes for a great grab and go snack straight out of the freezer (they freeze beautifully).

Mini Pumpkin Scones
adapted from somewhere on the internet

Scones
2 cups all-purpose flour
1/2 cup sugar
1 Tbs baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
6 Tbs cold butter
1/2 cup canned pumpkin
3 Tbs heavy cream
1 large egg

Glaze
1 cup powdered sugar
4 Tbs heavy cream
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1 pinch ginger
1 pinch ground cloves

Directions:

1.  Preheat oven to 425 deg F.  Line 2 baking sheets with parchment paper.

2.  Combine flour, sugar, baking powder, salt, and spices in a large bowl.  Using a fork or food processor, cut the butter into the dry ingredients until all the butter in no longer noticeable.

3.  In a separate bowl, whisk together the pumpkin, cream, and egg.  Mix the wet ingredients in the dry just until incorporated.  Do not over mix.  Form the dough into a ball.

4.  Pat the dough onto a lightly floured surface into a 6″ x 10″ rectangle.  Using a large knife or pizza cutter slice the dough into 1/2″ squares.  Place on the prepared baking sheets.

5.  Bake for 10 -12 minutes or until the scones are light browned.  Place on a wire rack to cool.

6.  Combine the ingredients of the glaze together.  Drizzle the glaze over the scones and allow to dry.

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Filed under Breakfast, Recipes, Scone

Cheater Cinnamon Rolls

Cinnamon+Rolls
These came to me in a dream.  Literally.  I was dreaming that I was working in an office with Dwight and Jim from The Office. (I had just watched the latest episode) Dwight was running around trying to run the office like a crazy guy and Jim was trying to keep everything calm.  (I think I have seen the show too many times)  Dwight asked me to make something for the staff to eat so I went into the kitchen area and found a can of crescent rolls, butter, sugar and cinnamon.  “I know!”, I thought.  “I’ll make up some quick cinnamon rolls!”  Then I woke up to my daughter calling my name as (heaven forbid) it was 6:30am and she wasn’t up eating breakfast yet.
When I came downstairs and opened the fridge I saw that I had everything I needed to make what I thought up in my dream.  And they were every bit as easy and good as I thought they would be.  Start to finish, including baking, these took me 15 minutes.

To be fair, most likely I have seen these somewhere on the internet and buried them deep in my subconscious until my sleeping brain brought them to the forefront.  I had been trying to think of a use for the can of crescent rolls in my fridge.  Yay for brain power!

You don’t need to melt the butter, very soft butter will do.  I just didn’t want to wait for it to warm up as I didn’t have any already out.  I also used my staple Vanilla-Butternut extract from King Aurthur Flour instead of vanilla in the glaze.  It’s wonderful with cinnamon rolls but vanilla will work just fine as well.

Cheater Cinnamon Rolls

Rolls
1 can crescent rolls (qty 8 rolls)
2 Tbs butter, melted and slightly cooled
4 tsp sugar
1 tsp cinnamon
Glaze
1/4 cup powedered sugar
1/8 tsp vanilla
1 1/2 tsp milk
1.  Heat the oven to 375F.
2.  Open the can of crescent rolls and separate them into individual triangles.
3. Brush the butter on each of the triangles.
4.  Mix the sugar and cinnamon together in a small bowl.  Sprinkle an even amount onto each triangle.  You can put as much or as little on as you like depending on how cinnamony you like things.
5.  Roll up each triangle to form the crescents and place on a parchment lined cookie sheet.
6.  Bake for 10 minutes or until golden brown.
7.  While the rolls are baking, mix the powdered sugar, vanilla and milk together to make the glaze.

8.  Let the rolls cool for 5 minutes then drizzle with the glaze.  Serve to your family and friends, making sure to let them think it took you hours.

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