October is one of those times of year that just makes me happy to be alive.
I love almost everything about October, the brisk air, the cinnamon smells, the homegrown pumpkins, and my birthday… 😉
But you can probably guess that one of the very best parts of October is… the pumpkins!
This week my new friend Natasha Vukets and I did a really fun collaboration to kick off autumn. We did a recipe swap! We gave each other one of our favorite fall treats recipes, and we each made them at home, then shared the results on our blogs and instagrams.
The recipe I gave Natasha was this recipe for delicious Applesauce Muffins With Cinnamon Cream Cheese Whipped Cream recipe I developed last week, it turned out so good during my test run, but to be honest, Natasha’s attempt looks SO much more delicious than mine. She has such a way of taking food photos, you have to go see how her baking went! See how her baking turned out on her blog!
Natasha gave me several recipes options to choose from, (some of them are her own mother’s recipes) and I chose to try some Pumpkin Scones.
I am not a very good scone maker, and I’m not a very good pie crust maker for the same reason: I can’t figure out how to cut in butter 😂
Every time I try, I just somehow over mix it or something, and the dough gets way too wet and sticky!
Well, luckily these pumpkin scones didn’t get the best of me even though I am not a professional butter-cutter. They were fail proof!
My two girls were kind enough to help out, and although we did make quite a mess (my daughter noticed we got some dough on the Kalanchoe plant nearby) the end results were very satisfying.
What I liked about these scones were how many autumn spices they had. Instead of just adding cinnamon to the pumpkin puree, it also called for nutmeg, allspice, and cloves! They smelled amazing! next time I might also add some vanilla or almond extract.
We made two batches so that there was enough to share. I dipped them and placed them into my new Wilson Pans (which I love and use for everything from freezer meals to casseroles) and we headed out the door to bring some to grandmas house.
This was a wonderful recipe and activity that the kids loved to help with (well, they loved licking the spoon most of all!) I discovered Natasha’s blog and instagram recently and fell in love with her gorgeous aesthetic, and since we both blog about motherhood and homemaking I knew I wanted to be friends!
When I reached out to her I wasn’t quite sure what I had in mind for this collaboration, I’m so glad she suggested the recipe swap. You simply must follow her blog, and make sure to try out her recipe too!
Natasha it was so fun to bake with you, I hope to become online-mom-friends and do a collaboration again in the future!
On to the goodies!
Pumpkin Spice Scones
- 3 Cup All Purpose Flour (I wouldn't be afraid to attempt this with 1/2 or all whole wheat)
- 1/2 Cup Sugar (I used half brown sugar)
- 2 1/2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Allspice
- 1/2 tsp Nutmeg
- 3/4 Cup Cold, Unsalted Butter
- 1 Cup Buttermilk
- 1/2 Cup Pumpkin Puree
- 2 Cup Powdered Sugar
- 2-3 TBSP Whipping Cream
- 2 Pinch Cinnamon
- 1 Pinch Ground Cloves
- 1 Pinch Nutmeg
- Preheat the Oven to 425°
- Mix together the dry ingredients and spices
- Cut in the butter
- Add the buttermilk and pumpkin puree and mix JUST until moistened.
- Gather the Dough into a ball and flatten into a fat disk. You may need a bit of extra flour if you overmixed your dough.
- Cut the dough into edges and arrange on a sheet
- Bake for 10-12 minutes, then check the sides of the scones to see if they are cooked through. They may need additional time if you made them tall.
- Remove the scones and let them cool
- Mix together the ingredients for the glaze. If you need a bit more whipping cream, add it slowly one tsp at a time. I found I needed just a bit extra.
- When the scones are cool, dip the tops into the glaze or drizzle it over top.
I took way too many photos, so I am going to dump the rest here! 🙂 enjoy!