Oh my goodness, gals and guys. It’s happening. It’s REALLY happening. FALL! The other day was the first official day of fall, and for the first time in a long time the weather seemed to agree. The air is crisp, the leaves are falling, the apples are getting made into cakes and pies, I’m buying ALL the weird looking pumpkins…and plaid is once again in vogue.
Am I living the dream or what? 😉
And the scarves…goodness…let’s not forget about the scarves. And I’m starting to make holiday crafts already. Basically, I’m just a little ball of happy right now. 😀
So today’s post brings together three wonderful things together into a dessert of cosmic awesomeness. Awesome aspect 1: Pumpkin. Because. 2: Cinnamon. You all know I love cinnamon. I could write epic love poetry about cinnamon. If I could I’d get Celine Dion to sing a stirring ballad in both English and French about cinnamon. These beauts have both a cinnamon sugar topping and cinnamon chips. Mmm. And awesome aspect 3: The fact that these are scones. SCONES. I don’t know if ya’ll know this about me, but I love myself some scones. I love making them and I love eating them. And I get angry when I’m confronted with frozen pull-apart ones, because fresh is so much better. So let’s make some scones!
People get a little intimidated by scones, I think, because they seem a little refined on the outside. Like maybe if you fuss with them a little too much they won’t come together right. But never fear! One of the first things I ever baked was a batch of scones, and I was a pretty sub-par cook back then. If I could make scones but burn instant mashed potatoes, you have nothing to fear. 😉
These come together so fast, and they are so perfect for fall. They are just begging to be served next to some pecan coffee or chamomile tea. Mmm. Plus, you can customize them based on what you like. Not sure about cinnamon chips or maybe they’re looking a little pricey? Why not try some white chocolate chips instead? Don’t want crystallized ginger? Leave it out. And the cinnamon sugar topping can be replaced with just coarse sugar. With just the regular base recipe you can end up making several batches of scones that are all pretty unique.
Get your fall festiveness on any way you want to! 🙂
- 2¾ cups all-purpose flour
- ⅓ cup sugar
- 1 tbsp baking powder
- ¾ tsp salt
- ¾ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp allspice
- ½ cup cold butter, cut into large chunks.
- 1 cup add-ins like cinnamon chips, crystallized ginger, chocolate chips, etc.
- ⅔ cups canned pumpkin
- 2 large eggs
- Cinnamon sugar or coarse sugar for topping
- In the bowl of an electric mixer stir together the flour, sugar, baking powder, salt, and spices.
- Put on the paddle attachment.
- Add the cold butter and mix until it's unevenly crumbly. It's OK for there to be some larger chunks of butter.
- Stir in the add-ins, if using.
- In a separate bowl mix together the pumpkin and eggs.
- Add this to the try ingredients and stir until completely incorporated.
- Line a baking sheet with parchment paper and pat the dough out into two even circles. Make them about 5 inches wide if you don't have any add-ins in the scones, or 6 inches if you've added chips or anything else. They should be about ¾ inch thick.
- Place the scones in the freezer for 30 minutes.
- While the scones are in the freezer, preheat the oven to 425 degrees F.
- Take the scones out of the freezer and immediately put them into the oven. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.