top of page

Welcome to

Mary's Tavern

Learn about me, my books, enjoy photo galleries from my travels, view the blog, and stay up to date regarding news and events.

Friday Feast | A Special Request from my Knight

I knew if I put anything pumpkin in the title of this post, I would hear massive groaning. Aye? Nae? Even though I'm feeling the tug of autumn, I was prepared to show off a fabulous summer casserole in the Tavern tomorrow. I'm really trying not to jump into autumn. Yet if you asked my daughters, they'd tell you I've failed. Haha!

My hubby (as you know I fondly call him my knight) made a request for this weekend: Pumpkin bread and scones. Usually he doesn't ask for much, but he's having his second major surgery next week, so he wanted something special this weekend. Even without the sugar glaze on top, the scones were delicious!

Since I'll be busy with my Nurse Mary duties, the Tavern will be closed for the next few weeks.

Until then, be safe, my friends. See you back here in September!

Skål (Cheers from Rorik)


Pumpkin Scones


2 cups all-purpose flour

1/3 cup dark brown sugar

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

½ teaspoon ground cloves

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup cold unsalted butter, cut into pieces

*¼ cup chopped roasted pecans (I tend to use the glazed pecans) *Optional

1/3 cup buttermilk

½ cup canned pure pumpkin puree

1 teaspoon vanilla extract

1 large egg

1 tablespoon cream

Sugar for dusting scones


Preheat oven to 375 degrees.

Line baking sheet with parchment paper or use a Silpat.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda, and salt.

Cut the butter into small pieces and add to flour mixture with a pastry blender until it resembles small peas.

If using, stir in the chopped pecans.

In another bowl, combine the buttermilk, pumpkin, and vanilla. Add to flour mixture and mix until it comes together.

Transfer to a lightly floured board and knead 6-8 times. Cut dough in half.

Knead one ball into a circle and cut into six triangles. Place scones on baking sheet (If you prefer larger scones, cut into four triangles). Do the same with the second ball.

Mix egg with cream and brush the tops of scones. Sprinkle with a little sugar

Bake for 18-20 minutes.


bottom of page