It is September. We just had a small cool front and I forgot what nice weather feels like as New Orleans has 2 seasons: deathly hot and humid and slightly less hot and humid.  It was SO. NICE. OUTSIDE.  75 degrees!  We get to wear our winter coats maybe 3 times out of the year.  I think we all had a slight guilt of enjoying the amazing weather as the hurricanes hit elsewhere and others were much less fortunate.

It sounds so crazy to all of a sudden want pumpkin because of weather and I can’t explain it…?  I don’t know why that happens, but it’s like a switch turns on and we all lose our minds.  Pumpkin recipes EVERYWHERE.  I know I’ve said it before but I have a Facebook recipe hoarding problem.  I need them all…because they’re all alike, but slightly different which changes the entire thing completely and I need it.  Pumpkin mousse.  Pumpkin bread.  Pumpkin cheesecake.  Pumpkin pie.

Did watching Gilmore Girls when I was in high school really have that great of an impact on me??  It really makes you want to jump in a big pile of leaves.  Ohhh or walk around a nice town square with white picket fences in the North East where all the colors are changing with a cup of coffee in hand while sitting on a porch with a book or just enjoying the breeze (Gilmore Girls…). Oh man.

That one time I experienced Fall: North Carolina 2009

It’s warming up again but that won’t stop me from pretending. You have to make the best of where you are.  Physically, I’m in New Orleans, but mentally I’m in Colorado. Practically, I can’t wear sweaters or leggings because I live in a sauna and will look like a lunatic as I’m sweating profusely, but I can eat pumpkin things and drink coffee and have crisp cool weather in my heart. (That is entirely different than being cold hearted. Different post. 😛 )

Last weekend I made a pumpkin spiced cake with spiced cream cheese frosting:

I like baking and as in I just like making things.  I am pretty good about not devouring what I’ve made, but this pumpkin cake was AMAZING.  (I had it for breakfast.)  Obviously, that wasn’t enough pumpkin though.  It was only the beginning.  During the week my coworkers inspired me to make pumpkin donuts (that will be coming up).  (Well, my pregnant coworker mentioned she was craving them and then we just couldn’t stop talking and coming up with different ideas!  Fried with pumpkin filling.  Baked with pumpkin glaze.  So many delicious possibilities… And now it’s a project.  I think.   Then, I saw the King Arthur Flour website posted their fall favorites and I want to make them all.  One of the recipes was for Pumpkin scones.  Yes, please!

***If you need to be caught up with my scone skills and the time my friend Debbie was appalled by my American atrocities please click and read how I learned to make English ‘scawns’.

So, now that we are caught up on my Scone lesson here is how I added pumpkin:

I simply mixed the English scone and King Arthur recipe and tweaked it…so you guys…I MADE MY OWN RECIPE!  I think it could be tweaked again (and again), but I couldn’t wait to make these and post.  I’ll have to update when they are improved, but who has time for that?

English scones are not overly sweet as jams and cream are to compliment the flavor and they are round as opposed to American cut wedges.  I cut the sugar dramatically using 1.5 tablespoons granulated sugar and added 1.5 tablespoons brown sugar as well.  I still don’t have a cookie cutter so used my trusty glass.  The King Arthur recipe also suggests cinnamon chips.  I kind of forgot to remember they exist until I saw this recipe.  I actually had a biscotti recipe that called for them, but always used chocolate instead.  I’ve never seen them in the stores and after researching found you can get them on Amazon.  I didn’t have time to wait for shipping , so I used chocolate chips this time and will have to remake and update one day. 🙂

Homemade Pumpkin scones with a cup of vanilla chai tea 🙂

Pumpkin Scones

2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup cold butter
1 1/2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup to 2 cups minced crystallized ginger, cinnamon chips, or chocolate chips
2/3 cup canned pumpkin
1 cup milk
Cinnamon sugar, for topping

Preheat oven to 425 Degrees

Instructions (Edit from King Arthur):

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
2. Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
3. Stir in the ginger and/or chips, if you’re using them.
4. Add the pumpkin to the dry ingredients and stir until all is moistened and holds together.
5. Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it.
6. Pat dough into circle and cut with cutter.
7. Brush each circle with milk, and sprinkle with cinnamon sugar, if desired.For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
8. Bake the scones for 22 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
9. Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.