Sale! Sugars on-line plus Cinnamon Pumpkin Pecan Scone Recipe

Dear Tea Lovers,

It was great to see so many of you at the Antique Trove last week. Once again you did me proud – you’re such loyal and supportive customers. Thanks so much for coming! I’ll be doing more events in November and December. Stay tuned for the next newsletter for specific events and dates.

Updates

After all the e-mails I received about the sugars, you convinced me to put them on-line even though they are a seasonal item.  To check out the sugars, click here.

Sale!

All pumpkin tea pots 25% off!  (Sale subject to items in stock only)

Cinnamon Pumpkin Pecan Scones

Scones

• 3 c. self-rising flour
• 1/2 c. sugar
• 2 t. cinnamon
• 3/4 c. of toasted pecan pieces
• 1 stick unsalted butter
• 1 c. canned pumpkin
• 3/4 c. buttermilk

Glaze

• 1 c. powdered sugar
• 2-3 T. water or milk

Combine flour, sugar and cinnamon.  Cut in butter until mixture is coarse and crumbly.  Mix in pecans and pumpkin.  Add just enough of buttermilk mixture to make a soft dough.  Turn out on a floured board and cut with a biscuit or cookie cutter.

Place scones close together on a cookie sheet sprayed with vegetable oil.  Bake at 400 degrees until lightly browned about 8-10 minutes.  Brush with glaze while still hot.  Enjoy!

Scones are served best warm and may be reheated in foil before serving.