In the last few weeks, I've been walking around with my mouth gaping open. I feel like I'm seeing the fiery reds, oranges, and yellows of (North American) autumn for the first time! I realized a few days ago that my surprise is probably due to the fact that last year at this time I was in Nice, where the palm trees are unaffected by impending winter. I've been so enamored with autumn this year and that has manifested itself into an intense love of all things pumpkin. Literally, last week I had a pumpkin bagel with pumpkin cream cheese and a pumpkin spice latté...I'm telling you: I can't get enough!
I decided to make these pumpkin scones for my thesis class last Monday because we had a big assignment due (and there's only 6 people in the class, so it was easy). I used another recipe by Karlynn, because as far as I'm concerned she's the scones queen. This is my second time using one of her scones recipe, and I was really happy with how they came out (DELICIOUS!). Her recipe includes a glaze but I was all out of powdered sugar so I nixed that. Nonetheless, they were fantastic and a perfect way to welcome autumn (into our bellies that is).
She included such nice photos with the recipe, that I won't bother reposting it here. You can find it here: The Kitchen Magpie: Pumpkin Scones.