Best Tastes of Fall October Challenge

Pin It Now! I just looked at my calendar and realized that this time next week will be November. I mean, for serious, where is all of the time going?! I would like to know.

Hey! You! Memo on my desk in 5 minutes detailing with a pie chart where the time has gone. Pronto.

Today is the 25th and therefore the day to submit some fabulous Fall recipes once again!

What I am submitting is a real treat! Pumpkin scones with a bourbon caramel icing! After I made them, I think they lasted a full 2 hours before they were all eaten! They were a hit I tell ya (well, a hit with the four people that I presented them to, present company included. Hehe)!

Especially with the bourbon caramel icing on top. Yummmmmmmmmm.....

I'm making these again tonight, doubling the recipe, and then hiding it all from DapperDan :-)

...Especially the bourbon.


......And let's not talk Phillies right now. I am in mourning. It's 1993 all over again for this lady.

How do you submit your recipe?! Just post it in the comment section of course! ...And check back later this week and I will feature everyone's photos and recipes!


Pumpkin Scones with Bourbon Caramel Icing
Yields 8 to 10 scones


Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp ground Saigon cinnamon
3/4 tsp ground nutmeg
1/4 cup brown sugar
1/4 cup unsalted butter, cut into small pieces
1/3 cup pumpkin puree
1/3 cup buttermilk
1 tsp bourbon vanilla
*Bourbon Caramel Icing Recipe follows

Directions:
1. Preheat your oven to 425 degrees.
2. In a large bowl, whisk together all of your dry ingredients. Set aside.
3. Combine all of the wet ingredients.
4. Cut in the butter into the flour mixture until well combined and crumbly.
5. Combine the wet and dry ingredients. Stirring until dough no longer sticks to bowl. Knead on lightly floured surface for about a minute or two, at most.
6. Shape the dough into a ball and divide it in half. Make two smaller ball shapes, smushing (I apologize for the overly technical baking term) the dough into a patty shape. Divide the dough into 4 triangular pieces.
6. Place onto a baking sheet that is either greased or lined with parchment paper, each scone about 3 inches apart.
7. Bake for 13 to 15 minutes.
8. Top with *Bourbon Caramel Icing and run for the hills with your scones before anybody else can get to them!


*Bourbon Caramel Icing
Courtesy Jim Beam
Yields: More icing than one could ever need

Ingredients
4 cups light brown sugar
1 cup butter or margarine
1 cup cream
2 tablespoons vanilla
2 tablespoons bourbon

Directions:
1. Over medium heat, stir sugar, butter and cream until sugar is dissolved. Boil the ingredients to the soft ball stage (238 degrees).
2. Remove from heat and beat with electric mixer until cool.
3. Then add vanilla and bourbon. If it needs to be thicker, add sifted powdered sugar, gradually.