|This is one from the first batch...it taste great but I felt it was too thin.|
When you are only in NYC for one day, what do you do? We shop....and shop and did I mention..SHOP! Yes, we are women with a mission and we must help the economy some how. We all work so hard to save and arrange our schedules for this trip to the city. We leave hubbies, children, work and homes so that we can create the bonds of friendship that can never be broken. Friends are those that will lift you up when no one else can or will, even family at times. They love you for being YOU and want to be with YOU and we laugh...OH do we laugh! Girls just wanna have fun and SHOP and EAT.
|This is the scone shape that I went with. I used the "drop" method and it worked great.|
Alice's Tea House is very cute. They host little girl parties, sell cookbooks and have lots of different flavors of loose tea. The tea menu was huge. They serve it hot and cold. You can also have lunch with cute tea cakes that arrive to your table on a pretty plate stand. The walls are painted and written with Alice in Wonderland quotes. They sell a lot of Alice in Wonderland tea sets. It's all so magical and the best part is they have more than one store front in NYC..they have three! NICE.
|I know that there is sauce on top of the scone, but you will WANT or NEED extra sauce to eat your scone with.|
The recipe posted below is for a gluten and dairy free scone. I was inspired by the scone I ate in NYC, but having only had a small bite I cannot say that it would replace Alice's Tea Cup. It is delicious on it's own and the caramel sauce will blow you away. I had the ladies and teachers at Isabella's school (they love being my guinea pigs) test it this morning for me. They could not tell that it was gluten free. They loved it too.
Invite your friends over, select your tea, wear your hats and eat PUMPKIN scones! You don't have to go to New York City to bond with your friends, have tea or eat scones...it just makes it a bigger story. LOL
NOTE: A scone is not very sweet, that is the job of the caramel sauce.
Recipe: Pumpkin Scones with Caramel Sauce
2 cup of Almond Meal. I buy mine at Whole Foods.
1/3 cup of White Rice Flour
1/2 cup of Potato Starch
1 tsp. Xantham Gum
1/2 cup of sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
2 tablespoons of ground cinnamon
2 tablespoons of ground ginger
1 stick of cold butter, cut into slices
1/4 cup of milk
1 cup of pumpkin puree. Do not use the pie filling.
2 T. vanilla extract
1 stick of unsalted butter ( I only had salted today and it tasted great.)
1/2 cup firmly packed dark brown sugar
1/8 tsp salt
1/2 cup of whipping cream
Preheat oven to 425.
Combine in a large bowl: almond meal, white rice flour, potato flour, xantham gum, baking powder, sugar, salt, cinnamon and ginger. Use a whisk to blend the dry ingredients together.
I used cold butter, cut into 1/4 inch slices. Add this to the dry mix and using a pastry cutter, cut the butter in. The dry mix with the butter should look like breadcrumbs.
In the middle of the dry/butter ingredients, create a well. Add the pumpkin, egg, almond milk and vanilla.
Using a spoon, gently combine the wet and dry. Do not over blend or beat. Let rest 15 minutes.
Bake the scones for 15-20 minutes.
Remove the scones to a wire rack to cool. They should cool for 20-30 minutes before adding the caramel sauce to the top.
Prepare the sauce while the scones are baking and cooling.
Sauce will become thick as it cools, but this makes the scone easier to dip into the sauce. OH YES, you will want more of the sauce than what the cookie will have on top...LOL
When the scones are cool, use a spoon and drizzle the sauce over each scone. The sauce does run over at first, but does set and then they can be removed to a pretty plate. Do not stack glazed cookies..that could be tricky and a huge mess.
Oh they were good and so messy. Sometimes we just need to get messy…ENJOY!
|I remade this recipe in August of 2012 and fine tuned the recipe a bit. This is a new picture.|