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Paramus, NJ 07652
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Monday - Saturday 9am-10pm
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Coffee: Daily 9pm close
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Yonkers, NY 10710
(914) 375-4700
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Locations & Hours

99 Federal Road
Danbury, CT 06811
(203) 790-8030
Sunday - Thursday 8am-9pm
Friday and Saturday 8am-10pm

1897 Front Street,
East Meadow, NY 11554
(516) 394-9001

7 DAYS - 8am to 10pm

261 Airport Plaza
Farmingdale, NY 11735
(516) 962-8210
OPEN 7 DAYS - 8am to 10p

3475 Berlin Turnpike
Newington, CT 06111
(860) 760-8100
Sunday - Thursday 8am-9pm
Friday - Saturday 8am-10pm

100 Westport Avenue
Norwalk, CT 06851
(203) 847-7214
OPEN 7 DAYS - 7am to 11pm

Paramus Park Mall
700 Paramus Park
Paramus, NJ 07652
(201) 649-0888
Open 7 Days
Monday - Saturday 8am-10pm
Sunday 8am-9pm

Wine Store:
Monday - Saturday 9am-10pm
Sunday Noon-9pm

Coffee: Daily 9pm close
Deli: Daily 9pm close
BBQ: Sun-Wed 8:30pm close; Thu-Sat 9:30pm close
Butcher Shop – Sun-Thu 8:00pm close; Fri-Sat 9:00pm close
Hot/Salad Bar: Sun-Thu 8:00pm close; Fri-Sat 9:00pm close
Ice Cream – Sun-Thu 9:00pm close, Fri-Sat 10:00pm close
Photocakes: Daily 8pm close
Pizza – Sun-Thu 8:00pm close; Fri-Sat 9:00pm close
Seafood: Sun-Wed 8pm close; Thu-Sat 9pm close

1 Stew Leonard Drive
Yonkers, NY 10710
(914) 375-4700
OPEN 7 DAYS - 8am to 10pm

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Stew Leonard’s Family Recipes

pumpkin_scones

Pumpkin-Obsessed Vanilla-Glazed Scones

from THE SKINNYTASTE COOKBOOK by Gina Homolka

These light and fluffy buttermilk scones—made with pumpkin puree, fall spices, and a vanilla bean glaze—will warm up your home and fill it with an intoxicating scent that no fancy candle can come close to replicating. I’ve lightened these up substantially by using low-fat buttermilk instead of cream and replacing some butter with pumpkin puree. They taste just as good as any scone you would buy in a fancy coffee shop with half the calories.

Makes 12 scones

Ingredients
Cooking Spray
1/2 cup Buttermilk, cold, lowfat 1%
1 large Egg
1 tsp. Vanilla Extract
5 tbs. Pumpkin Puree, canned, unsweetened
1/4 cup Dark Brown Sugar, packed
1 Vanilla Bean
1 cup White Whole Wheat Flour, (I recommend King Arthur)
1 cup All Purpose Flour, unbleached, plus more for the work surface
1 tbs. Baking Powder
1/4 tsp. Nutmeg, ground
2 tsp. Pumpkin Pie Spice
1/4 tsp. Ground Cinnamon
1/2 tsp. Kosher Salt
3 tbs. Salted Butter, very cold, cut into small pieces
2 tbs. Milk, fat free
1 cup Powdered Sugar, sifted

Directions

Preheat the oven to 375°F. Spray a baking sheet with oil.

For the scones: In a medium bowl, whisk together the buttermilk, egg, vanilla, pumpkin puree, and brown sugar. Using the tip of a sharp knife, cut along the length of the vanilla bean to split it open. Scrape half of the seeds into the bowl and whisk well; reserve the remaining seeds for the glaze.

In a large bowl, whisk together the flours, baking powder, pumpkin pie spice, nutmeg, cinnamon, and salt. Using a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse meal. Add the buttermilk mixture and stir until just moist. Turn the dough out onto a floured work surface and knead lightly four times with floured hands. Transfer the dough to the baking sheet and shape it into a 9-inch round about 3⁄4 inch thick. Using a knife, cut the dough all the way through into 12 wedges.

Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack and let cool for about 10 minutes before glazing.

For the glaze: Meanwhile, in a medium bowl, whisk together the remaining seeds from the vanilla bean and the milk. In another medium bowl add the powdered sugar. Using a spatula mix in the milk and combine well until it is mixed through and forms a thick glaze.

Put the scones on parchment or wax paper and drizzle the vanilla glaze over the scones using a spoon. Alternatively you can dip the tops of the scones into the glaze, and then let them sit on the paper to harden.

Serve warm. Leftovers can be stored in airtight containers for up to 2 days.

Skinnyscoop:
For perfect scones, be careful not to overwork the dough and be sure your butter is well chilled. I always keep a stick of butter in the freezer just for making scones.

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