Pumpkin Spice Scones

I am finally in to fall. It came yesterday. Maybe it was the fact that Jimmy and I flew in yesterday from a lovely holiday and had a little layover in Denver. Denver was smack dab in the middle of winter. 5 inches of snow on the runway. Planes waiting forever to get de-iced, and cold white stuff falling. I decided right there and then that Fall is AWESOME! I will love it as long as it will stay.

We came home to happy kids, (they were actually excited to see Jane’s tan) a very clean house, raspberries still waiting for me to pick, (Yeah!!) and one last pretty stale Pumpkin Spice scone. Our little babysitter Rachael is a great cook. We Face Timed the kids one night right in the middle of making these scone and I was sure glad there was one left for me to taste. Stale or not, these were so yummy! I would have never thought to make Pumpkin scones. I like berries, or cinnamon chip in mine, but I will forever be grateful for Rachael’s scones.

My house now smells amazing, and I am happily enjoying eating my Pumpkin Spice Scone and loving Fall. I should do this more often. Enjoying the now, not wishing for tommorrow:) Love ya!

Rachel’s Pumpkin Spice Scones

Ingredients

2 cups all-purpose flour (can use 1 cup AP flour and 1 cup whole wheat pastry flour)

1/2 – 3/4 c. sugar depends on how sweet you want them
1 T baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground ginger

1/4 c cornmeal

1 cube cold butter

1/2 cup pumpkin puree

3-4 T heavy cream

1 large egg

Directions

Preheat oven to 425 degrees F, and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flours, baking powder, salt, and spices. cut butter into the dry ingredients with your fingers or a pastry cutter.

In a liquid measuring cup, whisk together the heavy cream, pumpkin, and egg. Add it all at once to the dry ingredients and mix quickly with a fork until moistened. Knead it in the bowl several times to gather any dry crumbs into the dough.

Turn dough out onto a lightly floured surface and pat it into a 1-inch thick disk. Cut into 8 wedges and place on a baking sheet. Brush the tops with cream and sprinkle with sugar if you want. I drizzled a glaze on mine when they were warm.

Bake for 15-18 minutes, and serve warm.

Cinnamon Glaze

1 c. Powdered sugar

1/2 t cinnamon

1-3 T milk

Combine together and add more milk to thin. Drizzle on warm scones.