Pumpkin Scones & A Classically Trained Pastry Chef

Talk about starting my week off on a perfect note…this morning I met Alena Vaughn, owner of Triple Crown Bakery right here in Franklin and she made pumpkin scones with double icing!

Can I just say how thrilled I am to know that Alena is right here in my neighborhood especially since I am not a baker and I’m definitely NOT a classically trained pastry chef. She’s also a fellow California transplant and her story is pretty remarkable.

Her husband was retiring from the U.S. Marine Corp and they were looking for a place to live after his 22 years of service to our country. May I hear a “Thank you for your service!”

They thought about Nashville and then one day when Alena was on Pinterest, Franklin showed up in her news feed! Talk about serendipity! The rest as they say…”Is history.” They came…they saw…they fell in love with Franklin and they moved here a little before us in June 2013.

Alena attended the California Culinary Academy in San Francisco for a year and then moved back to Orange County where she was the assistant pastry chef at Zov’s Bistro. But the military would take them to more places before her husband could retire and the next stop was Yuma, Arizona and then Monterey, California and then back to Camp Pendleton in California and now Alena and her family call Franklin home.

Alena’s a down home girl that takes baking to a whole new level!

And…we’re the lucky ones because she is doing her baking out of her delightful kitchen while looking for a proper space to open her own bakery. She’s state approved and you can order cakes, cookies, bars, anything really from her directly.

Today…she made Pumpkin Scones while I watched! But I have to say…I’m pretty sure that I can actually make these. My husband will be so happy if I do this.

She’s a delight and so is everything that surrounds her including her chickens that come when called, and her very huge German Shepherd, Sooner is an absolute love. Once again, there’s something so special about spending time with someone who is living life in her passion! We had a wonderful morning and the scones are heavenly!

P.S. A little bit of extra info…the egg came from her chicken and y’all know how much I want chickens! And Alena’s spices are from Savory Spice Shop in Downtown Franklin. If you haven’t been to this shop…make sure to add it to your list!

To place an order from Alena, email her at: You can also visit her on Facebook to see more of her creative work.

Here’s your scone recipe!

Chickens on the run!

Pumpkin Scones

2014-09-22 13:50:01

Serves 6

A simple, delicious fall treat. Perfect for the afternoon with a cup of tea or coffee. Makes your house smell divine!

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Prep Time

10 min

Prep Time

10 min

923 calories

164 g

73 g

28 g

6 g

12 g

259 g

364 g

125 g

0 g

15 g

Nutrition Facts

Serving Size




Amount Per Serving

Calories 923

Calories from Fat 253

% Daily Value *

Total Fat 28g


Saturated Fat 12g


Trans Fat 0g

Polyunsaturated Fat 7g

Monounsaturated Fat 8g

Cholesterol 73mg


Sodium 364mg


Total Carbohydrates 164g


Dietary Fiber 2g


Sugars 125g

Protein 6g

Vitamin A


Vitamin C






* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?


  1. For the Scones

  2. 2 cups all-purpose flour

  3. 1/4 tablespoon granulated sugar

  4. 1 tablespoon baking powder

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon ground cinnamon

  7. 1/2 teaspoon ground nutmeg

  8. 1/4 teaspoon ground cloves

  9. 1/4 teaspoon ground ginger

  10. 1/2 cup canned pumpkin

  11. 3 tablespoons heavy cream

  12. 1 large egg

  13. 6 tablespoons unsalted cold butter cut into small cubes

  14. Plain Glaze

  15. 1 cup + 1 tablespoon powered sugar

  16. 2 tablespoons whole milk

  17. Spiced Icing

  18. 1 cup + 3 tablespoons powered sugar

  19. 2 tablespoons whole milk

  20. 1/4 teaspoon ground cinnamon

  21. 1/8 teaspoon ground nutmeg

  22. pinch of ginger

  23. pinch of cloves


  1. 1. Preheat oven to 425 degrees F.

  2. 2. Combine flour, sugar, baking powder, salt, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp ginger in a large bowl. Whisk the ingredients to take away any lumps.

  3. 3. In a separate medium bowl, whisk together pumpkin, heavy cream, and egg.

  4. 4. Cut cold butter into cubes then add to dry ingredients. Use a pastry knife or fork or CLEAN HANDS (nature's mixer as Alena says) to combine butter with dry ingredients. Continue mixing until no chunks of butter are visible. You can also use a food processor until it is the texture of cornmeal or coarse sand.

  5. 5. Fold wet ingredients into dry ingredients until incorporated. Then form the dough into a ball. Pat out dough on lightly floured surface and form into a 1 inch think round shape. Use a large knife or pizza wheel to slice into six even triangles.

  6. 6. With a spatula put the scones onto a sheet pan lined with parchment paper or a silpat and bake in the oven on the middle rack for 15 - 20 minutes. Check after 15 minutes.

  7. 7. When the scones are golden brown and firm to the touch, remove and let them cool while you make the two glazes.

  8. For the glaze - Mix in separate bowls.

  9. Add all ingredients and blend together to form a liquid consistency. If the mixture seems too thin, add some powdered sugar. If it's too thick add a small amount of milk until it drizzles but doesn't run all over the place. Once the scones have cooled cover the top with the plain glaze. Let cool.

  10. Once the plain glaze has cooled, drizzle with the spiced glaze in a horizontal direction.


  1. Remember it's a glaze and not a frosting.

By Alena Vaughn - Triple Crown Bakery











Discovering Franklin

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