O.K.! I know everyone must be thinking, ‘aren’t you a little late?’.
I’m well aware that the wonderful time of year when the pumpkin spice latte returns to Starbucks is over. I just can’t let go of the great favor of pumpkins, so today, I made pumpkin scones.


Here’s what happened:


I followed the recipe from the link above. The dough ended up being way too dry so I added more puree, about 1/4 a cup.  She recommended using parchment paper to line the baking sheets. I didn’t have any on hand; I thought I might be on my way to another baking disaster but they came right off after 15 minutes in the oven. Unfortunately I left my cooling racks in New Jersey. My solution was to use one of the racks from the oven to cool the scones. I decided to not use her glaze and improvised.


1 cup of confectioners sugar.
1/2 tsp. of allspice.
2 Tbsp. half and half. 

These scones brought me right back to October!

I would suggest for next time:


Making your own pumpkin puree. 
Omit glaze altogether and eat with a little pumpkin butter instead. 
Serving these scones with ginger or cinnamon tea.