My kids are obsessive scone eaters. So much so that whenever we're at our favorite little neighborhood breakfast place, no matter what other freshly baked goods happen to be on display -- chocolate muffins, fruit-filled hand pies, unknown pastry piled high with powdered sugar -- Kenya and Chloe always choose the scones. Always. At this little shack in the woods (that's literally what this breakfast place is), they make the most insanely delicious homemade scones seasonally, like cherry for Valentine's Day or blueberry in late summer. We haven't been to this little gem of a shack in a few months, but I would bet anything that right about now they are baking fresh pumpkin scones.
Unfortunately we don't get to our beloved breakfast spot enough, so inspired by the fall and sight of pumpkins seemingly everywhere I look, I came up with today's recipe. Fall spices, crispy toasted pecans, a touch of sweet golden brown sugar, and of course, pumpkin, make these scones just about the most perfect treat you could want to enjoy this November.You should have seen Kenya's face when I picked him up after school last week with a just-out-of-the-oven pumpkin scone in my hand. I later wished I had doubled the recipe because the batch I made barley lasted a day. Luckily these scones are easy enough to make in a jiff whenever you get the urge!
* And the shot I grabbed as Chloe was diving into them for her snack!
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