Tuesday, November 20, 2018

Pumpkin Spice Drop Scones - #Thanksgiving #breakfast @LeslieBudewitz

LESLIE: Yes, this is a Thanksgiving dish. Because you and your guests need breakfast, too, right? The pumpkin flavor and spicing are quite light—you won’t feel like you had too much pumpkin to enjoy a slice of pie later. And they’re easy to mix and to bake—save your rolling pin for that pie.

I’ve long noticed that cookbooks reflect the times in which they’re written, a Zeitgeist of the times. The original of this recipe came from a 1996 cookbook called Miracle Muffins: Amazingly Delicious Treats Without All That Fat. Like many recipes of the time, it scaled back ingredients, calling for low-fat buttermilk and fat-free milk, and horrors, butter-flavored shortening. I can’t blame the author; the low-fat bandwagon was the place to be, despite all the voices cautioning that dietary fat doesn’t make us fat, and that we need good fats. No matter; I’ve remedied the deficiencies here!

Wishing you and yours a lovely holiday -- all of us here are grateful for your readership, eatership, and friendship!

Pumpkin Spice Drop Scones

2 cups + 2 tablespoons all-purpose flour
½ teaspoon salt
1 tablespoon + 1 teaspoon baking powder
1/4 cup sugar
½ teaspoon each of nutmeg, cinnamon, allspice, and ginger
1/4 cup butter (½ stick)
3/4 cup plain yogurt (regular or low-fat)
2 tablespoons milk
½ cup canned pumpkin
1 tablespoon vanilla

Heat oven to 400 degrees. Line a baking sheet with parchment paper or a silicon baking sheet.

In a large mixing bowl, combine the flour, salt, baking power, sugar, and spices. Add the butter and mix until the mixture is crumbly.

In a separate mixing bowl, mix the yogurt, milk, pumpkin, and vanilla. Add to the dry ingredients and combine into a soft dough, being careful not to overmix.

Use a large spoon to drop 1/4 cup size balls onto the baking sheet, 8 to 10 to a pan, at least 2 inches apart. Bake 15-18 minutes, until lightly golden and firm to the touch. Cool on a rack and store in an air-tight container.

Makes 16 scones. These freeze nicely.

PS: Visit my Facebook Author page to join in the Cozy Up to Christmas celebration, with food, fun, prizes, and holiday cheer, starting today!

From the cover of AS THE CHRISTMAS COOKIE CRUMBLES, Food Lovers' Village Mystery #5 (Midnight Ink,  available in trade paper, e-book, and audio):  

In Jewel Bay---Montana's Christmas Village---all is merry and bright. At Murphy’s Mercantile, AKA the Merc, manager Erin Murphy is ringing in the holiday season with food, drink, and a new friend: Merrily Thornton. A local girl gone wrong, Merrily’s turned her life around. But her parents have publicly shunned her, and they nurse a bitterness that chills Erin.

When Merrily goes missing and her boss discovers he’s been robbed, fingers point to Merrily—until she’s found dead, a string of lights around her neck. The clues and danger snowball from there. Can Erin nab the killer—and keep herself in one piece—in time for a special Christmas Eve?

"Budewitz's finely drawn characters, sharp ear for dialogue, and well-paced puzzle make Jewel Bay a destination for every cozy fan." --- Kirkus Reviews

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. A past president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.

Swing by my website and join the mailing list for my seasonal newsletter. And join me on Facebook where I announce lots of giveaways from my cozy writer friends.


  1. Nicely updated.
    Happy Thanksgiving to all you marvelous women!

    1. Thanks, Libby -- all the blessings of the season to you!

  2. Leslie - What a perfect breakfast treat for Thanksgiving morning. Thank you for sharing (and I agree with Libby, nicely updated)! Marc and I wish you and your loved ones a very Happy Thanksgiving.

    P.S. To Libby - Thank you and Happy Thanksgiving to you, too!

    1. Cheers to that, Cleo -- we are all so thankful for our readers!

  3. Yum, I have everything but the yogurt. Will try these after T'day. Thanks, Leslie and Happy Thanksgiving to all!

    1. Lynn, if you have sour cream or buttermilk, you could substitute. Increase the sugar slightly and if you use the buttermilk, reduce the liquids. Enjoy, and Happy Gratitude Day!