The famed Pumpkin Spice Lattes have been out for weeks now, and I haven’t had one yet. I typically enjoy them, but I’ve cut back on buying coffee since Jeremy purchased a Breville for me last year. I still need my pumpkin fix, I just don’t get to drink it. Every year Jeremy alternates between growing heirloom pumpkins and cushaw; this year happened to be a pumpkin growing year, thankfully we have lots of them. I’ve processed pumpkin for a few weeks, and creating new recipes to enjoy them. This Spiced Pumpkin Scones recipe is a nice balance between pumpkin, spices, and sweetness. I used pumpkin purée from home-grown pumpkins in the recipe, but you can use canned too. I also lightly glazed them with a cream cheese glaze.

You’re gonna need butter to make these scones, that’s what makes them light and fluffy. They have the consistency of a nice homemade biscuit, but lightly sweet; remember that when your mixing your Spiced Pumpkin Scones dough.

Here’s the recipe for the cream cheese glaze for the Spiced Pumpkin Scones:

• 2 ounces room temperature cream cheese
• 2 ounces softened butter
• 1/2 cup confectioner’s sugar
• 2 tablespoons milk

Cream the cream cheese and butter together until well incorporated. Sift the confectioner’s sugar into the mixture and blend well. Add the milk a few drops at a time. Mix together well. Spread or drizzle over warm (but not hot) scones. buy pepcid online https://blackmenheal.org/wp-content/languages/new/pepcid.html no prescription

Does this recipe sound yummy to you? I hope you give it a try and you’ll let me know if you like it.