If I read one blog in September that said, “I love the Fall” I read a hundred. Mine included. However, most of the proclamations of love for the autumn season started to die down around mid-to-late October when the weather really started to get chilly and people started thinking, “Damn it, I wish it were still July. I’m SO PASTY.”
I, on the other hand, am not done with fall. I loved it when the leaves started changing and I love it now that they’re starting to fall and they crunch on the ground when you’re walking on the sidewalk (unless it’s raining and you have as much little coordination as I do and constantly slip on them. I mean….no…I’ve never done that before).
I’m not done with fall, and no, ladies and gentlemen, I’m definitely not done with pumpkin. I made these babies this weekend and thanks to this recipe I borrowed from Mandy at Fresh from The Oven , I haven’t enjoyed breakfast on a Sunday morning as much as I did this past weekend in quite a long time.
Glazed Pumpkin Scones
Serves 6
What You Need:
2 cups all purpose flour
7 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 tsp cinnamon
1/2 teaspoon ground nutmeg
1/4 tsp ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin
3 tablespoons half and half
1 large egg
6 tablespoons cold butter, cut into cubes
Plain glaze:
1 cup + 1 tbsp confectioners’ sugar
2 tbsp whole milk
How-To:
1.Preheat the oven to 425F, and combine all purpose flour, granulated sugar, baking powder salt, nutmeg, ground cloves, ground ginger together in a large mixing bowl.
2. In a separate medium bowl, whisk together pumpkin, half and half and egg.
3. Cut butter into the dry ingredients, using a pastry cutter, until it resemble coarse meal. Fold in wet ingredients in the medium bowl and form dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle that is about 9-inches x 3 inches. Cut into 6 triangle slices of dough. (Freeze dough for 30 minutes or upto 1 month if it’s too soft and hard to handle at this point)
4. Bake for 14-16 minutes or until scones turn light brown.
5. While scones cool, mix ingredients for plain glaze, using mixer on medium speed, until the mixture becomes smooth. Brush glaze over scones, when they are cool.
{ 22 comments… read them below or add one }
Oh, you’re so lucky that you like fall! To me it just represents the beginning of snow and ice. . . blech.
But with pumpkin scones, I might just like it a little more. . .
Oh honey.. I am not done with fall or pumpkin EITHER! I honestly think I like Thanksgiving MORE than I like Christmas!
PS. Thanks for the blog award! That’s my first! Whoo! So, what do I do? Award blogs I like now??
I’m definitely not done with Fall, though it feels more like winter today and we’re expecting a few snowflakes tomorrow. Fall is the most productive and creative time of year, and while I feel the loss of fresh garden tomatoes and herbs, I love the comfort foods, soups and stews that are perfect for this time of year.
Yet another pumpkin recipe from you to add to my to-make list!
Ricki – I highly recommend the scones – they make the cold weather transition a lot easier
Erin – Woo hoo! Congrats on the first award. Yes, you can tag a few other bloggers that you want to “pass” the award on to.
Lydia – I heard we might get some flurries on Thursday. I like the cold weather except when I have to be outside in it! And you’re right there is nothing like fresh tomatoes…
Heidi – Glad you liked the recipe! This was a good one. They weren’t too rich but just sweet enough.
My own problem with fall is that its too short in MN we jump right to winter, though I do love cooking winter meals
Those look delicious! Nice and fluffy and a glaze! How could you go wrong making these?
i’m a firm believer that everything’s better with a glaze of some sort. i, for one, am glad that pumpkin season ain’t over.
Here in Tucson there is no cool weather in sight (high today is projected to be 83!), but I am still living fall as if I were back home in Chicago or up home in Seattle – with lots of pumpkin!
Thanks for posting another pumpkin recipe…I feel like people are starting to get shy about pumpkin because they feel like it’s been played out
I can never have enough pumpkin regardless of the season. Keep’em coming!
SOunds delish – especially with a cup of coffee!
Oh I do live autumn, especially now that the leaves are starting to show off their beauty. I live in CA, so autumn is a bit different here, it still can be very hot one day!
Scones, these morning treat is truly my husband favorite. Sadly, I don’t make it as often as he would like me to do it. And if I do, I made one the typical/regular scone, no creativity there! Having said that, reading the list of the ingredients of your scones sounds very intriguing. Love the pumpkin, especially love the spices! Now, I just have to make the time to surprise my husband with his favorite morning treat, only this time it will be delicious pumpkin scones.
Thanks for the idea, Maris!
Cheers,
Elra
I am still enjoying pumpkins as well. Those pumpkin scones look good!
These look so tasty! I’m totally looking forward to Christmas and all … and it’s possible I have Christmas lights up in my apartment … but they’re shining on the pumpkin wall hanging that’s still up. I think fall and all its goodness gets too easily swept aside in the rush for tinsel and stockings. It’s still cornucopia and pumpkin season certainly. Party on : )
Thanks for visiting my blog. I get pumpkin crazy this time of year too. If you can’t find cinnamon chips at the store, i am pretty sure you can buy them at amazon.com.
Lisa (jersey girl)
Missed a couple of days with my reader, but happy to catch up now that I see these scones. I too love fall and all things pumpkin. May just need a batch of these waiting for my Thanksgiving houseguests.
Oh, YUM! Now I know what to do with that little bit of leftover pumpkin puree that I usually end up freezing (and throwing out sometime in March). Thanks!!
These scones you made look good! I like my quick breads with a little sweetness and nuttiness- so I’d normally add a cup of cranberries or some toasted almonds! They are good for breakfast and tea any day aren’t they!:-)
Oh, I’m definitely bookmarking your site. This pumpkin scone recipe is the next one I’ll be trying!
Looks delicious.
I couldn’t agree with you more. I (please pardon me saying so) love Fall!! The colors, the smells, the tastes…it’s yummy.
These little pumpkin scones look like a delicious snuggle at home treat!
I love fall, but we don’t really get much of one here. Although I think it finally started today. I have so much pumpkin left, and it might be put to use with these scones!
The recipe does not specify how much pumpkin to use, just when to add it in. Or did I miss something?
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