Thanksgiving is all about warmth, gathering, and let's be honest, incredible food. But while you're focused on perfecting that turkey and tacking the mashed potatoes, your hosting duties can get a little overwhelming. What about those hungry guests who arrive the night before? Or what's a quick, tasty bite you can offer while the real feast is still hours away?

Enter the ultimate, make-ahead secret weapon from Sally's Baking Addiction recipe book: Pumpkin Scones!

They scream "fall comfort" and are easy to whip up a day or two in advance. Serve them as an appetizer or a crowd-pleasing Thanksgiving breakfast. It's the addition to your Thanksgiving menu that will have everyone asking for the recipe, even before the turkey is carved!

INGREDIENTS

2 cups all-purpose flour

2 1/2 tsp baking powder

1 tsp ground cinnamon

1 1/2 tsp pumpkin pie spice

1/2 tsp salt

1/2 cup unsalted butter, frozen

1/3 cup + 2 tbsp heavy cream, divided

1 large egg

1/2 cup canned pumpkin puree, blotted

1/2 cup light brown sugar

1 tsp pure vanilla extract

Optional: course sugar for sprinkling on top

Maple Glaze

2 tbsp unsalted butter

1/3 cup pure maple syrup

1 cup sifted confectioners sugar

Pinch of salt, to taste

DIRECTIONS

1. Preheat the oven to 400°F. Adjust the baking rack to the middle-low position. Line 1 or 2 baking sheets with parchment paper or silicone baking mats. If making mini scones, I use 2 baking sheets. Set aside. 

2. Make the scones; Whisk the flour, baking powder, cinnamon, pumpkin pie spice and salt together in a large bowl. Grate the frozen butter (I use a box grater). Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside. 

3. Whisk 1/3 cup heavy cream, the egg, blotted pumpkin (see note), brown sugar and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened. 

4. With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a. very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. (larger scones are picture in this blog post). 

5. Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired. (gives a nice crunch!)

6. Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing. 

7. Make the glaze: in a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioner's sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones. 

8. Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the fridge for 2 extra days.