Tuesday, October 6, 2015

Falling for Pumpkin Scones

Fall, glorious fall!

Yes, we finally got a taste of fall here in north Texas. Cool mornings and absolutely delightful afternoons were on tap for us this past weekend. So when I woke up Saturday morning, I was in the mood for something fallish for breakfast. Something that screamed autumnal joy, even if it sent me into a carb coma.

Then I remembered I had this in my pantry.
Ah, yes. Pumpkin spice scones were just the ticket.

I've blogged about the Sticky Fingers brand scone mix before. So easy and very, very tasty.
Just dump the mix into a bowl.
Add 3/4 cup of water and stir with a fork.
From here, you can pat the mixture into a 10-inch circle for wedge-style scones or drop them by over-sized tablespoons onto a baking sheet. 
I opted for the latter. 
Bake in a 375 degree oven for 15 or so minutes and you have almost instant, pumpkin gratification.
Yep, these guys were tasty, all right. Packed with all the flavors we expect from pumpkin treats. 
Best of all, I managed to stop at two of these babies. Then, I put the rest into a zip-top back, removed all the air and stuck them in the freezer for another cool autumn morn when nothing else will do.
And this is just a gratuitous pic of Maddie the Wonder Dog standing atop her perch. From here, she can see all points of the yard to make sure everything is in order. However, what she really wants is for someone to throw her ball. :)

Happy Tuesday, everyone.

12 comments:

  1. Yes, Maddie definitely has the stance of a dog waiting for a ball to go soaring in the air! LOL And oh, pumpkin everything season -- how I love it. Have to make some pumpkin muffins today -- maybe I'll be daring and toss some sunflower seeds into the batter. We've had lovely fall weather too. Cold at night and sunny and mild all day. Perfect garden clean up weather.

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    1. Ooo, the sunflower seeds sound yummy in those muffins, Kav.

      Don't you just love this time of year? Actually makes me want to be outside. Although our hot and your cold are at opposite ends of the spectrum. Still, we're able to get outside and enjoy it.

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    2. Mmmmm, yep sunflower seeds in pumpkin muffins are definitely a great pairing. Hot muffins with melted butter and peppermint tea for lunch!

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  2. mmm..... pumpkin everything. I'm so psyched! Although today we made yellow cupcakes with dark chocolate icing.... A Dave favorite, and a fave with the after school crowd, too, but I need more pumpkin in my life.

    There's something intrinsically wonderful about pumpkin that doesn't seem quite so marvelous with gingerbread.

    Why is that, I wonder?

    I think it's the cinnamon vs. ginger competition and we know cinnamon is going to win!

    And I love toasted sunflower seeds in just about everything. I am in Deep Trouble Here!!!

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    1. Ruthy, this time of year, we're all in trouble.

      Growing up, my mom always made gingerbread cake from a box mix. Can't remember if it was Betty Crocker or Pillsbury, all I know is that it's still comfort food, topped with a dollop of whipped cream. However, when it comes to pumpkin r apples, cinnamon is a must.

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  3. I need to look for these mixes! I would love the pumpkin. I'd probably also drizzle on some icing. Yum!

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    1. Missy, I get them at World Market, though I'm sure they're available other places, too.
      I contemplated a drizzle of icing, but decided they were sweet enough as is. Especially when they're accompanied by a cup of tea. Yum!

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  4. These sound delicious! Thanks for sharing!

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    1. You're welcome, MRFB. Thanks for stopping by.

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  5. I read this so early this morning and I'm still craving scones!

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    1. Then I have fulfilled my mission, Mary Kate. 😊

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