Valentine’s Day is on a Sunday this year, so why not plan for a fun and easy brunch to celebrate? My February SarahBakes Menu features two great ready-to-bake, frozen quiches to help you say “I love you” in style. Flaky, buttery homemade pie crust filled with a tangy cream cheese custard base and a variety of ingredients to ensure that every bite is filled with flavor.
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Each day from now through Halloween, I’ll be sharing a recipe for some of our favorite Halloween treats so be sure to subscribe to receive automatic notification of all new posts.
These Pumpkin Candy Corn Scones are a whimsical (and way more delicious) nod to the popular Halloween candy, and the perfect breakfast or after-school treat.
Go to the RECIPE.
To give these scones a seasonal flair, I adapted my basic scone recipe by adding some canned pumpkin puree and a variety of seasonal spices including cinnamon, nutmeg, ginger and cloves.
For even more seasonal flavor, I used brown sugar instead of white, and also added a tablespoon of pure maple syrup. These scones are not overly sweet, and I add another tablespoon of brown sugar when serving them without the glazes.
The trick to making excellent scones is to use really cold butter, so I freeze the cubed butter for at least 30 minutes, or even longer (it can store for several months in the freezer).
Another key to ensuring a flaky result is to handle the dough as little as possible, so I use a food processor to create the dough, and a cake pan to form the dough before cutting out the wedges. While these steps aren’t necessary, and may even seem a bit fussy, they can make the difference between a good scone and a great scone.
With their autumnal flavor and appearance, these pumpkin scones would also work well for a Thanksgiving brunch.
Go to the RECIPE.
Come back tomorrow for another great Halloween recipe!