What better way to celebrate fall than to fill your apartment with the smell of pumpkin, cinnamon, nutmeg, and cloves? I have been craving scones lately, and though I still have trouble making them look and taste like those of my baker extraordinaire friend over at Basil Exposition, these ones turned out pretty tasty.
I got this awesomely odd-shaped pumpkin at the farmers market a few weeks ago.
I roasted it and pureed the insides into pumpkin pulp. It made the perfect amount for a batch of scones.
I used this recipe for Whole Wheat Pumpkin Scones from A Dash of Sass. I subbed a bit of vanilla soymilk for the heavy cream, though, and I left out the nuts and dried fruit, mostly because I realized that I was going to be late for work if I didn’t get these babies in the oven.
I used a jar to cut out little circles, and into the oven they went. Fifteen minutes later, the whole apartment smelled like autumn, and I had a fresh, hot scone to take with me on the train to work.
When I got home, I had another with yogurt and chocolate chips, just to make sure they were good that way too. They are.
I’m off to go walk Barbara on this gorgeous Saturday morning. Happy weekend!