October is in full swing and there’s no denying it – fall has arrived. While it’s bittersweet to pack away my sundresses and flip flops, there is an element of excitement with the change in season. Fall scarves, cozy boots and the infamous pumpkin spice latte are all perks of saying farewell to summer.
While baking these scones, the sweet smell of pumpkin spice enveloped our home and brought the festive spirit alive. Not soon after, I was rummaging around in our closet pulling out all of our fall decorations. It’s funny how the simple act of baking can lift your spirits and get you excited for the change in season (it’s no secret that I’ve been mourning the end of summer…)
Drizzled with cream cheese frosting, these pumpkin spice scones were the perfect way to welcome fall into our home. They are best enjoyed warm, right out of the oven, but if you wait to share them with coworkers I know they won’t mind!
Pumpkin Spice Scones with Cream Cheese Frosting
Ingredients:
Scones:
- 2 C flour
- 1 Tbs. baking powder
- 1/3 C honey
- 2 tsp cinnamon
- ½ tsp ground ginger
- 1/2 tsp nutmeg
- ¼ tsp allspice
- ½ tsp salt
- 1/3 C coconut oil, solid
- ¾ C pumpkin puree
- 3 Tbs milk
- 1 egg
- 1 tsp vanilla extract
Frosting:
- 4 oz cream cheese, softened
- 2 C. powdered sugar
- 2 tsp. vanilla exctract
- pinch of salt
Directions:
- Preheat oven to 400˙
- Lightly grease scone pan, set aside
- In a mixing bowl, combine the dry ingredients. Add in the coconut oil and use a fork to mix it into the dry ingredients until it forms coarse crumbs
- Add in the wet and knead until well incorporated
- Spoon dough into scone mold and bake for 10-17 minutes or until golden
- While the scones cool, beat together the frosting ingredients until creamy. Refrigerate until ready to use
- When scones are cooled, drizzle the cream cheese frosting over the scones
Beauty and Blooms 