I can't believe we've hit Thanksgiving week!
Since we all know that the stores will be stocked with Christmas decorations and gifts, and carols will be playing over the airwaves before all the Thanksgiving dinner dishes are even loaded into the dishwasher (all but the silver, of course), I have to squeeze in another Fall recipe before I miss my chance.
I found this recipe for pumpkin scones a couple weeks ago, and I've found two excuses to make them already. The recipe calls for 1/2 cup of pumpkin puree, so it's the perfect recipe for the bottom-of-the-can puree that might remain after other Fall favorites, like pumpkin bread or pumpkin penne (recipe to come later this week).
Head over to this site for the Starbucks-clone scone recipe. I decided to go easy on the sugary glaze on top, and they are excellent with just a light brush of glaze and even without any glaze at all (I might have sampled while baking).
These would be great on Thanksgiving morning--either before or after the family Turkey Trot.