Monday, October 29, 2012

pumpkin scones for sandy

whelp, here i sit, the babes is napping, mr. w is off at work keeping hungry stranded hotel guests' bellies full, the news is on in the background reporting the ever present hurricane sandy on her way to demolish all she can. feeling the need to be prepared for the storm i felt it a must to hunker down and bake something fallish while i still had the oven power to my advantage. i mixed my ingredients in a frenzy, hoping the power would last in time for my favorite pumpkin scones to bake fully. alas, they are baked, cooled off and coated in their glaze...
we are now officially ready for sandy to strike.

this recipe is from my all time favie breakfast spot in the city, alicesteacup. it is the ultimate place for a girly brunch. my favorite thing to order is most definitely the pumpkin scones with a pot of chocolate chai tea...ah, simply divine..

i strongly recommend you making these to enjoy this fall. and if you are a pumpkin fan like myself, your welcome...i can nearly guarantee these will quickly become a high priority on your fall baking list.

alice's pumpkin scones:


3 cups flour
1/3 c sugar
1/2 t baking soda
2 1/2 t baking powder
3/4 t salt
1/4 c ginger
1/4 c cinnamon
1 1/2 sticks butter cut into 1/2" pieces
1 1/4 c buttermilk
1 c pumpkin puree (not pie filling)
2 T pure vanilla extract

caramel glaze

1 c butter
1 c packed brown sugar
1/2 t lemon juice
1/4 t salt
1/2 c heavy cream


1) preheat oven to 425

2) combine all dry ingredients in large mixing bowl

3) work butter thru dry mixture with hands until consistency is that of fine breadcrumbs

4) make a well in the center of the dry ingredients and pour remaining ingredients into well. combine ingredients with hands until mixture is wet, but don't knead!

5) this is where you're supposed to pat out the dough on your counter and cut out 3" disks. however, that makes way too much clean up for my liking, so i always spoon equal sized amounts onto my baking sheets and call it a day..the choice is up to you. 

6) bake the scones for about 12 minutes. let cool about 20 minutes before glazing.

7) while the scones are cooling is glaze making time! simply place butter, sugar, lemon juice and salt in saucepan over medium heat and whisk gently until the mixture is smooth. just as the mixture comes to a light boil, add the cream and reduce heat to low. whisk well for 2 minutes, or until glaze is thickened and smooth, then remove pan from heat.

8) to glaze the scones, simply hold one from the bottom, dip the top in the caramel glaze, and place it back on the baking sheet (that part of the directions always makes me laugh!) who are we kidding?! 'immediately inhale' is more like it...

now that i have my plate of scones, a jug of milk, all i need is my man back at my side and we can face this storm like prepared new yorkers!

bon appetit!


***just wanted to share a quick tip! i never have buttermilk on hand and inevitably always need it while viv is sleeping, leaving me apartment-locked. i always use this amazing and easy buttermilk replacement. simply pour the same amount of your normal milk needed for your recipe along with a small splash of vinegar into a bowl and allow to set for about 5 minutes. it's as simple as that...


  1. Thanks, Hannah! Now I want to run out in the storm and find a store that is open because I don't have buttermilk. Everything else is here...just had to be missing that one ingredient! Oh, well. They won't be Sandy scones for me, but I'll try them as soon as I can.
    Love and prayers for you three.

  2. Just fyi, i hardly ever have buttermilk, so, my Granny taught me a trick. You use 1 cup milk and a T of white vinegar.
    I can't wait to make these, Hannah!

  3. Oops, I just now saw your Buttermilk sub....