As I’m looking out the window at the rain pouring down, it’s hard to not sigh a little. Indian summer has come and gone and the first frost is just around the corner. The days are shortening and I’m bundled up in a blanket waiting for the landlord to turn the heat on.
Despite the short days and cold mornings, it’s pumpkin season! I’ve been adding pumpkin to everything I can – oatmeal, smoothies, and these pumpkin scones. Although they are delicious on their own but I dressed them up with toffee bits and some maple syrup drizzle.
Pumpkin Spice Scones
2 c. flour
1/3 c. sugar
1 T baking powder
¾ tsp. cinnamon
¼ tsp. freshly grated nutmeg
½ tsp. fine sea salt
6 T (¾ stick) cold unsalted butter, cut in small pieces
1/3 c. pumpkin puree
1/3 c. + 1 T heavy cream, divided
1 c. crushed toffee or Heath bars + 3 T
2 tsp. Turbinado sugar