There is breakfast, and of course; breakfast for dinner. But on Sunday’s, there is breakfast for lunch, or what the ‘cool kids’ call “brunch”.
Wikipedia: A meal is not usually considered brunch if it is started before 10:30 am; such meals would still be considered breakfast. Typically brunch is had between 10:30 am and 2 pm, close to lunch time but still before. Brunch is usually eaten in the late morning.
Oh, and enjoy!
- 1 cup all-purpose flour
- 1 cup cake flour
- 1-1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 tsp. cinnamon
- 1/4 tsp. cloves
- 1/4 tsp. nutmeg
- 1/4 cup cold butter
- 1/3 cup pumpkin puree
- 1/4 cup firmly-packed light brown sugar
- 1/3 cup half and half
- 1 tsp. vanilla extract
- 1 cup powdered sugar
- 1-2 Tbsp. orange juice
Preheat oven to 425 degrees F.
In a large bowl, whisk together flours, baking powder, salt, cinnamon, cloves and nutmeg.
Cut butter into little chunks. With a pastry blender or two knives, work butter into the flour mixture until crumbly.
In a medium bowl, whisk together remaining ingredients. Pour into flour mixture. Stir until it becomes a soft, crumbly dough.
Turn dough out onto a lightly-floured surface and knead several times. Add a tablespoon or two of flour if dough is too sticky.
Pat dough into an oval, about 1/2-inch thick. Cut into 8 triangles. Place triangles on prepared baking sheet. Bake 13-15 minutes until golden.
Let scones cool completely.
Make icing: Stir together powdered sugar and enough orange juice to make an icing you can drizzle over the scones. When scones are completely cool, drizzle with icing.