A friend of mine recently shared a picture online of a sign in a Nordstrom window that read, “At Nordstrom … We won’t be decking our halls until Friday, November 27. Why? Well, we just like the idea of celebrating one holiday at a time. From our family to yours, Happy Thanksgiving!”
From my family to theirs, I say, “Amen!”
How do you think Thanksgiving feels when Christmas lights, tree skirts and menorahs line store shelves before the last unwanted bags of Halloween candy get discounted? Or when people trade the rotting pumpkins on their porches for plastic candy canes before all the leaves have even fallen?
It feels overlooked, I’m sure.
At least Nordstrom is looking out for Turkey Day.
Mountains of mashed potatoes, seas of stuffing, baskets of biscuits, swimming pools of sweet potatoes, gargantuan bowls of green beans, and of course, tremendous trays of turkey dominate the dining table each year as we pause annually to express gratitude and celebrate gluttony.
But what about breakfast? On a day dedicated to indulgence, the most important meal of the day is often the most overlooked.
Sure, some families have their traditional sweet potato pancakes or gingerbread waffles, but for most households the Turkey Day breakfast menu seldom deviates from the cereal, oatmeal and toast offered the other 364 days of the year.
This year, when your kids bound down the stairs and demand to know what’s for breakfast, surprise their taste buds with something new and exciting. Bring your wife breakfast in bed. Give your husband something scrumptious to snack on while he sets up the deep fryer.
Pumpkin spice scones are one of my favorite things to bake, and what says “fall” more than pumpkin-inspired dishes? These scones go perfectly with a cup of Starbucks Thanksgiving Blend topped off with a splash of egg nog, and are sure to have every member of your family saying “gobble, gobble!”
Below is the recipe I use, originally taken from momswhothink.com. I’ve offered ways to use a light recipe, and perfected a few of the steps just for you. Shh … The eggnog can be our little secret!
Happy baking, and happy Thanksgiving!
Scone Ingredients (makes 12 scones):
- 4 cups flour
- 10 tablespoons sugar
- 4 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 teaspoon salt
- 2 tablespoons baking powder
- 1 ½ sticks butter
- 1 cup canned pumpkin
- 2 eggs
- 6 tablespoons egg nog or half-and-half
- 2 cups powdered sugar
- 4 tablespoons eggnog or milk
Spiced Icing Ingredients:
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon cinnamon
- 1 pinch ginger
- 1 pinch nutmeg
*Light recipe: substitute skim milk, light butter, organic whole wheat
flour, and Splenda
Pre-heat oven to 425 degrees
1. Sift together flour, spices, salt, baking powder, sugar and brown sugar in a large mixing bowl.
2. Combine cold butter with dry ingredients until mixture is crumbly and no chunks of butter remain. If you don’t have a food processor, cut the butter into thin slices and mix into dry ingredients with a potato masher.
3. In a separate bowl, combine eggnog (or half-and-half), eggs and pumpkin with a whisk.
4. Mix dry ingredients with wet ingredients and shape dough into a ball.
5. Lightly flour wax paper or other surface, and pat dough into a 1-inch thick rectangle, approximately 9 by 6 inches.
6. Using a knife, cut rectangle into 6 smaller rectangles, then cut each diagonally in half (making 12 triangles).
7.Place on a dark non-stick cookie sheet, greased cookie sheet, or cookie sheet lined with parchment paper one inch apart.
8. Bake 13-15 minutes, or until scones are light brown.
9. Cool on baking rack.
1. Combine powdered sugar and eggnog (or milk) in a flat or shallow container such as Tupperware.
2. Dip top of each completely cooled scone in icing.
3. Allow icing to harden onto scones in refrigerator.
1. Combine powdered sugar, milk and spices.
2. Using a spoon, fork or whisk, drizzle over iced scones.
3. Allow icing to harden before serving.