My First Fall

Coming from California, I've never really experienced seasons. I've visited places going through snowy winters and spring, but I've never experienced the change from one season to another. That distinct moment it changes from one season to another. 

This week started with highs in the 80's, and ended with highs in the 60's. It went from being hot and muggy one day, to cool and dry the next. It is officially Fall. I couldn't believe the difference of a few days. I had to go buy new clothes and pulled out my cozy sweaters. 

To celebrate the start of the season, I made pumpkin spice scones. I love pumpkin anything, and usually don't start until October, but before now my seasons were determined by what month it is, not the weather. As the temperature dropped, I started to crave the seasonal foods. 

These pumpkin scones turned out amazing! I made a bunch for the people I work with, and they all said they were delicious. I love that they are so moist on the inside. I can't get enough of them, and they are SO easy! From start to finish it took about 30 minutes. 

Ingredients:

2 cups flour

1/4 cup plus three tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6 tablespoons cold butter

1/2 cup pumpkin pie filling

3 tablespoons heavy whipping cream

1 large egg

To Bake:

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. 

Stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a standing mixer. Add the butter and continue to stir until the butter is broken up and mixed in. 

In a separate bowl combine the pumpkin pie filling, heavy whipping cream, and egg. Mix the wet ingredients into the flour and butter mix. 

Form balls of dough about 11/2 times the size of a golf ball. Flatten the balls and place them on the baking sheet. Bake for 11 to 13 minutes.