If there is one thing that defines the friendship I have with Sharon it would be tea and scones. And not just any tea with any old scone. It is these scones and this tea from this New York City tea house. Brunch is definitely my favorite meal and nobody does brunch like New York City. Brunch at Alice’s was a favorite activity of the Starbucks Morning Crew, something that always started with tea and scones and ended with croque monsieur, french toast, and more scones. It truly is an amazing brunch when you don’t need mimosas. Which I do. All the time. As the SMC dispersed, Sharon and I remained. Even as she moved to Astoria and I found comfort on the Upper Upper West Side near school, we always came back to Alice’s.
There is a rotating variety of scones at Alices, but the pumpkin scone is always there. Because it is the best. Pumpkin and I are totally in love. In all seasons, with all flavors. So my first time at Alice’s Tea Cup, of course I ordered a pumpkin scone. And I do every single time. Living in Washington, DC, I don’t get to Alice’s as often as I need to I’d like, which is why investing in the cookbook was the best decision ever.
I have tackled other things in this book, but nothing quite perplexes me as scone-making. This is my 5th attempt and I think my new mantra is going to be “5th time’s the charm.” I think I finally learned that you have to use cold butter, you can’t use double the butter and the same of everything else, mixing with your hands a good idea, just to name a few. And when your best friend gets married, you figure it out and don’t screw up. Because she is amazing. Pumpkin Scones are delicious, and that is just what you do.
Pumpkin Scones
*from Alice’s Tea Cup
*makes 12 scones
Ingredients
- 3 cups of flour
- ⅓ cup sugar
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 tablespoons of ginger
- 2 tablespoons of cinnamon
- ¾ cup cold butter
- 1 ¼ cup buttermilk
- 1 cup canned pumpkin puree
- 2 tablespoons vanilla extract
Glaze
- 1 cup butter
- 1 cup brown sugar, firmly packed
- ½ teaspoon lemon juice
- ¼ teaspoon salt
- ½ cup heavy cream
Directions
- Preheat oven to 425.
- In a large mixing bowl, combine flour, sugar, baking soada, powder, salt, ginger, cinnamon.
- Work the butter into dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
- Make a well in the center of the dry ingredients, pour in buttermilk, pumpkin puree, vanilla extract. Combine ingredients wntil dry mixture is wet, do not knead.
- Turn mixture onto floured surface and gather dough together. Pat dough to make a disk, 1 ½ inches thick. Using biscuit cutter, cut out scones and place on a non-stick baking sheet. Repeat this process with remaining dough.
- Bake scones for 12 minutes, or until lightly browned.
- Allow scones to cool before glazing.
- To prepare glaze: Place butter, brown sugar, lemon juice, and salt in saucepan over medium heat. Whisk until mixture is smooth. As mixture comes to light boil, add heavy cream and reduce heat to low. Whisk for 2 minutes, until glaze has thickened.
more scones lurking in the background. I wish I had a friend to share them with.
The Little Red Mixer 