Pumpkin Pecan Scones

Thanksgiving morning at our house is always an adventure. Each person is vying for a workspace to make their contribution for the feast. Measuring spoons are swiped right out from under your nose, dirty dishes are being stacked onto a pile that resembles an intense Jenga game, and that cream for the coffee you so desperately need to get things moving -- it went into the mashed potatoes.

The 20 lb. turkey asserts his presence by taking over the oven, leaving the tiny 1 ft by 3 ft space next door as the only viable option for extra stuffing, roasted artichokes, herb braided bread, pumpkin pie and the like. It is a vertiable feat of timing, balance and patience that makes a meal like this come together.

There is no time Thanksgiving morning to worry about breakfast. But, it is a vital element of the day to keep up the morale and stave off 'hanger' before the often belated commencement of the family meal.

These lovely scones are a perfect option. Make them the evening before. As with all things spiced, they actually taste better the day after.

Pumpkin Pecan Scones

2 c. flour

1/2 c. brown sugar

1/4 t. ginger

1/2 t. nutmeg

1/4 t. allspice

1/2 t. cinnamon

1 t. baking powder

1/4 t. baking soda

1/2 c. butter

1/3 c. buttermilk

1/2 c. pumpkin puree

1 t. vanilla

1/3 c. candied pecans, finely chopped

Preheat oven to 375 degrees F.

Place flour, sugar, spices, baking powder, and baking soda in a large bowl. Cut butter into small pieces and mix with dry ingredients until butter is the size of small peas.

Mix buttermilk, pumpkin and vanilla in a separate cup or bowl. Add to large bowl and mix together by hand just until it comes together. Carefully, mix in pecan pieces.

Flour a clean surface. Pat ball of dough into a round about 1/2 in. thick. Cut into 8 triangles. Place on greased baking sheet. Bake 20 minutes, until browned at edges.