Sugar & Spice Pumpkin Scones

mmm... Fall

I am shamelessly, unabashedly in love with the fall. The crunchy rust-colored leaves. The refreshingly crisp air and the bright but distant sunshine. Or just having an excuse to wear my blankety-sweater outside of the house.

I love fall.

There's nothing more 'collegiate' feeling than a cool, fall day spent crossing campus with your books cradled to your chest. But wait, that's right, I go to school in Malibu. (wah, poor me).

Being spoiled with Southern California sunshine is not exactly a horrific burden. But when that rare fall-esque day strikes, and a frosty smelling air drifts through our open apartment window, it suddenly feels like a winter holiday, and the year-round bikini clad undergrads throw on their sweaters and celebrate the spectacular weather.

To those of you lucky enough to have been on the west-coast these past few days, you know just what I mean.

One night I put on my running pants (pants!) and went for an evening lap around the track... As I passed the freshman dorms I deeply inhaled the cold air, but was struck with the spicy scent of cinnamon and star anise. Someone was definitely burning incense. & someone was definitely making me want to run back to my apartment, throw on my slippers, and nibble on warm scones and tea.

Done.

Using leftover pumpkin from a 'pumpkin pie bar' disaster earlier in the week, these pumpkin orange, dense-but-so-light scones were born in our tiny kitchenette. Our oven became a makeshift radiator, giving off heat and a deliciously spicy fall scent.

Oh hello, Fall. Can you stick around for a few more months?

Love,

Samantha

Oh So Nice, Sugar and Spice Pumpkin Scones

Recipe adopted from SevenSpoons blog

Ingredients

2 cups cake flour

2 1/2 cups all-purpose flour

1/2 cup light brown sugar, packed

1 1/2 tablespoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons pumpkin pie spice

1 cup (1/2 pound, 2 sticks) chilled unsalted butter, diced

2 eggs, beaten

1 cup canned pumpkin purée (unsweetened preferably)

2/3 cup cream, chilled

1 egg beaten with 2 tablespoons of milk or cream (*I used vanilla soymilk), for egg wash

Granulated or sanding sugar, for garnish

Directions

1. Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
2. In a bowl, combine flours, sugars, baking powder, baking soda, salt and pumpkin spice.

3. Using either a pastry cutter (or 2 knives) cut the chilled butter into the dry mix, until the mixture resembles a course crumble, with pea-size pieces of butter still visible.

4. In a separate bowl, whisk together the cream, eggs, and pumpkin purée. Pour the mixture into the bowl of dry ingredients, and stir just until incorporated. Small bits of butter should still be visible.

5. Turn out the dough onto a lightly floured surface and gently knead. Divide the dough into 4 equal size balls, approximately 4" round, and 1" thick. Slice them cross-wise to form 4 traingular wedges.

6. Place each wedge onto the prepared baking sheet. Give them a quick brush of the wash mixture, and garnish with granulated sugar.

7. Bake in the preheated oven for approximately 15 minutes, until the tops are golden and the sides begin to look flaky. Remove and let cool on a wire wrack.

8. This is the tricky part. Wait 5 minutes.

9. If you're feeling motivated, mix soft butter and honey together... put on the tea kettle... and crack open that book collecting dust on your nightstand.

Warning: Don't panic if you feel like knitting scarves and listening to Ingrid Michaelson until the fall weather passes. this is normal. and acceptable.