Thank you for joining my blog. I would love to share some tea with you.

We share tea and talk tea at assisted living homes, private homes and community centers. We play Teago Bingo with prizes for winners. We are also doing mystery tea events.

If you would like more info on our tea tasting events, mystery teas or want to receive a free sample of tea please email or call 763-370-2980. Love to hear from you!

Spend time being refreshed by God's Word with a cup of tea. Relax in a comfy chair that gets some afternoon sun. Reflect on the goodness of life.

Real joy comes not from ease or riches or
from the praise of men, but from doing something worthwhile. Wilfred T. Grenfell

Enter His gates with thanksgiving and His courts with praise. Give thanks to Him, bless His name. Ps 100:4

"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future." Jeremiah 29:11

Blessings to you and your family. Have
a TEA- rrrific day.

Email me for a free sample of tea!

Traveling TEA With Jesus

Monday, October 3, 2011

Pecan Pumpkin Scones


Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: 6 large or 12 small scones


  • 1/2 cup pecan halves, plus 12 for garnish
  • 2 cups all purpose flour
  • 1/4 to 1/2 cup sugar (preferably coconut palm sugar or light brown sugar)
  • 1 tsp pumpkin pie spice, plus more for garnish
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 cold, unsalted cup butter
  • 1/3 cup raisins (sultanas)
  • 1 tsp pure vanilla extract
  • 1/2 cup cooked, pureed eating pumpkin (not decorative) or 1/2 cup canned pure pumpkin (no added ingredients)
  • About 1/2 cup milk


  1. Preheat oven to 400 degrees.
  2. While the oven is preheating, toast the pecans until lightly browned, reserving 12 pecans for garnish.
  3. Mix together flour, sugar, pumpkin pie spice, baking powder and salt in a large bowl.
  4. Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
  5. Chop the toasted pecans, reserving the 12 untoasted pecans for garnish.
  6. Stir in the raisins and pecans, and then stir in the vanilla extract.
  7. With minimal stirring, mix in the pumpkin puree, then mix in just enough milk to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
  8. Turn the dough out on a heavily floured cutting board.
  9. Knead the dough for about a minute. When it is done, it should be easy to handle and smooth.
  10. Shape the dough into one to two fairly flat rounds, about one-inch to 1.5-inches tall, patting them gently until they are the desired shape.
  11. Cut the scones into wedges. (There will be six to 12 scones, depending on how large you prefer your scones to be and how many rounds you made with the dough.)
  12. Transfer the scones to a buttered baking sheet, sprinkle them with pumpkin pie spice, and top each scone with a single pecan half.
  13. Bake in preheated oven for 15-20 minutes or until golden brown. (Optional: Turn pan halfway through baking.)
  14. Cool on the baking sheet.

No comments:

Post a Comment