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Make-Ahead Breakfast for Thanksgiving Weekend

Make-Ahead Breakfast for Thanksgiving Weekend

I don’t know about you, but when I wake up on Friday morning after Thanksgiving, I am pooped!  I don’t know if it’s the tryptophan in the turkey (BTW is that really a thing?), or standing over the stove for 12 hours the day before.  The Friday after Thanksgiving is such an amazing day though.  It’s not frowned upon if you stay in your pajamas all day, and you can eat turkey and stuffing around the clock.  Or if you’re crazy, you get up at 3 a.m. for Black Friday sales!  I’ll stay in bed, thank you very much.

I love planning out my Thanksgiving menu, but I have to admit, that’s where I put all of my energy.  The family suffers Friday through Sunday.  They can fend for themselves, right?!  Well, this year I’m making breakfast for Friday in advance.  I want to know that I have something to look forward to when I go to bed Thursday night (as if I didn’t overindulge enough that day – whatevs).  The family is going to die when they try these pumpkin scones!  When I realized I could freeze unbaked goods, it was such a game-changer!  More on that here if you’re interested.  All I have to do on Friday morning is preheat the oven!  In 30 minutes we’ll have warm pumpkin scones with cinnamon butter.

Here’s how I made them.  Oh and did I mention you don’t need an electric mixer and all you need is one bowl?!

We stir our flour mixture with grated butter.  After you grate the butter, it’s going to look like mozzarella.  Don’t taste it.  Don’t do it… it definitely doesn’t taste like mozzarella!  Not that I tried it or anything.


We mix in our pumpkin, egg and buttermilk!  Here’s a tip: beat the egg into the buttermilk measuring cup.  That way, you don’t have to do as much mixing when it’s in with the flour.


Then we mix everything together.


And form into a disk. And then we slice into 8 wedges.


If you’re making these ahead of time, you’ll want to wrap them individually in plastic wrap, and then in a gallon size Ziploc bag.  Time to head to the freezer.


When you’re hungry for scones on that Friday morning after Thanksgiving, take them out of the freezer, and brush with buttermilk and sugar.scone5

Out of the oven in less than 30 minutes. Your houseguests will LOVE them and kids too!


[yumprint-recipe id=’88’]For more proven recipes and tips, visit Kristin’s website, today!

Mile High Mamas
Author: Mile High Mamas

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