Fall is coming! Are you excited?!
Is it me or is that every year toward the end of a season you begin to feel that you have been in your current season forever! That is how I am beginning to feel about summer. Like I feel that it has been hot and humid for 6 months now. Now here in Ohio we have had some cool fronts come our way but it has been exceptionally humid this year. I can’t take it! I am ready to wear cut loose knit sweats, boots, and blazers. You know what, it just hit me. Maybe I am not that much ready for the fall as I am for the fashion season. I always look forward to the next seasons fashion trends. I anxiously await my People Style Magazine to cut out some of the upcoming fashion trends that I must wear. Oh and Pinterest doesn’t help either.
Well, in either case, fashion or pure anxiety,I am hoping that these pumpkin scones will be the beginning of my fall and make it feel closer than what I realize. Mmm, these pumpkin scones and warm apple cider will make my home not only smell like Sweet November but feel like it too. I say November because it really isn’t until then where us northerners feel the true fall season. It stays pretty warm and comfortable throughout September and the first part of October. After that it begins to feel chilly. I am really wishing it was a little chilly now because it is hot as heck up in here. Anyway, fall is just around the corner and I am really getting excited and creative with creating some yummy fall treats for you to share and enjoy over a nice cozy fire or a just because it is fall!
- 3 c. flour
- ¼ c.+ 3 tbsp. sugar
- 1 tbsp. baking powder
- ½ tsp.salt
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. ground ginger
- 1 stick unsalted butter, cold and cubed
- ½ c. pumpkin puree
- 1 egg
- 3 tbsp. buttermilk
- 4 oz. cream cheese, softened
- 2 tbsp. unsalted butter, softened
- ½ c. powdered sugar
- 2 tbsp. milk
- Preheat oven to 350 Degrees
- In a large bowl, whisk together all dry ingredients(flour, sugar, baking powder, salt,cinnamon nutmeg, and ground ginger). Take the cubed cold butter and add to the dry ingredients. Using a pastry cutter or fork, mix in the butter until the dough looks like large clumps of sand.
- In a separate small bowl, mix together the pumpkin puree, egg, and buttermilk. Add the wet ingredients to the dry ingredients and use your hands to quickly mix all the ingredients together. Once complete, turn dough to a lightly floured surface and mold into a round circle about 1 inch thick. Use a pizza cutter and cut into 8 pieces and place on a large baking sheet lined with parchment paper or a sprayed baking sheet. Bake for 15-20 minutes.
- Once the scones have finished baking, let them cool completely. Meanwhile, in a separate bowl, cream the cream cheese and butter together. Slowly add the powdered sugar and blend into the the cream cheese. Add the milk and mix. Spread the glaze on top the scones and serve.