The boys and I love these scones for breakfast this time of year! The original recipe comes from an issue of "Southern Living," though I adapted it a bit. The recipe makes 16 large triangular scones to accomodate my big boys' appetites. You can make the full recipe and freeze the left-overs or simply cut the recipe in half. Enjoy!
Winter Spice Scones
4 1/2 C. flour
1 tabl. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 1/2 sticks butter
2 C. Pumpkin Spice OR Gingerbread Coffee Creamer (reserve a bit for the icing if desired)
Mix all dry ingredients. Cut in butter until coarse crumbs form. Add the creamer. If the dough is too sticky to handle, add a bit more flour. On a floured surface, divide dough in half and shape into two large circles. Cut each circle into 8 wedges. Bake at 425 for 15-20 minutes or until done throughout and golden.
Icing: Mix 2 C. 10X sugar and approx. 5 tabl. of creamer. Mix until smooth. Spread or drizzle on warm scones.
4 comments:
Hi Julie-
I'm a long time lurker coming out of hiding to ask a question about this recipe.
Do you really mean 2 CUPS of Pumpkin Spice or Gingerbread Coffee Creamer? That seems like an awful lot of creamer....
Other than a question, I wanted to tell you I really enjoy your blog. It has a feeling of peace and rest that other blogs don't have. I come here almost every day just to relax.
Thank you so much for being a part of cyberspace! :-)
Hi. I just made these. except I didn't have pumpkin spice or Gingerbread coffee. So I added a bit of pumpkin pie spices and then I had peppermint mocha creamer so I put 1 1/2 cups of that in it. My scones turned out a little dry. But I am sure I baked them a little too long. They are wonderful though. I am thankful to have the recipe, Julie. Melody, Va
Jan -
Glad to know you're out there! Thanks for your comments about my blog - it encourages my heart to know that others find it a place of peace. That's exactly what I desire my blog and my home to be to others. As to the recipe - yes, it really is 2 C. of creamer. The original recipe only calls for 1 cup, but I doubled the recipe to accomodate my sons' appetites. Based on my other scone recipes which are generally made with milk or half-and-half, most of them take a cup of liquid for approx. 8 scones. So, though it sounds like a lot, apparently it's pretty comparable to other recipes.
Melody,
Hello! Thanks for writing and letting me know you tried using the Peppermint Mocha creamer. I saw that in the grocery store the other day and wondered how it would be in the scones. Now I know! Another friend mentioned to me that when she made the recipe, her batch got too dry. Maybe my oven runs low - just try cutting back on the bake time next time! Hopefully that does it!
OK-thanks Julie.
I'll have to make these soon. We love scones!
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