How is it the end September already? I mean, really. It’s ridiculous. I’ve been here for almost five months now… no wait. I HAVE been here for five months. Today! Weird. Anyway, time is just flying by.
My body is confused though. I’m craving the heat. I want that warm sun on my face. I want that feeling of walking out of your house only to realize its warmer outside than it is indoors. I want to not wear a jacket to work. And I want to rock shorts and a tanktop without the fear of afternoon chills.
But again, it’s SEPTEMBER… this is autumn in Canada and for that reason my body wants pumpkin pies and warm tea. Maybe a wood burning fire, delicious treats and halloween.
I haven’t had a proper summer since 2009… It seems I’ve been chasing winter back and forth across the globe, so yes. Summer is what I need, but pumpkin is what feels right.
That, and every other recipe I’ve seen since September 1st has been Pumpkin themed. Honestly, Autumn needs some new flava. But I won’t complain. I love me some pumpkin. Even if I can’t find it canned in Sydney. And even if what Australians call a Pumpkin is ACTUALLY a butternut squash… its delicious none the less.
So what do I do? I make smoothies. With pumpkin. and breads. with pumpkin… and SCONES! with pumpkin.
So today I bring you those Pumpkin Scones. Autumn Pumpkin scones, in Spring. Yum.
Pumpkin Scones with cinnamon icing
Recipe adapted from here
1 c. spelt flour
1 c. all purpose flour
1/2 tbsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1 tbsp. granulated sugar
1 tbsp. brown sugar
1/4 c. vegan butter
1/3 c. pumpkin puree
1/3 c. oat milk
1/4 c. powdered sugar
1/2 tbsp. almond milk
Cinnamon to taste
Mix together the flours, the spices, the baking powder and the sugar. Cut in the cold butter and then stir in the milk and pupmkin puree.
Mix the dough until a loose ball forms. lightly flour your surface and mold the dough into a rectangle. Cut into triangles. Mine made eight very small scones.
Bake the scones for 12-13 minutes.