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New Year Pumpkin Scones

Posted on January 2nd, 2013  |  No Comments

Happy New Year (plus a few days)!

I was thinking today (about New Years) and came to the realization it’s kind of a funny concept, but totally cool in the same way. It’s like every 365 days we give ourselves the chance to start over, make new goals, and go on different adventures. But can starting a new year, which is really just the next day, make that much of a profound change in a person’s life? As opposed to any other new day? Surprisingly, I think it does, and I also chock it up to the placebo effect, but it works (for some) and still pretty awesome we celebrate an event filled with hope, joy and champagne.

Now, how ’bout these scones.

I found this recipe over on Minimalist Baker, a new blog obsession of mine, and they are freakin’ fantastic. I love finding recipes I can slightly adapt and use with tons of different flavors. These bad boys are of the pumpkin variety and totally acceptable well into the new year if only just to reminisce of your totally rad Halloween costume (or how you’re going to make it way cooler this year.)

I’m also thinking of making a lemon variety, apple or blueberry cinnamon, and perhaps something savory to have with herb garlic butter. What’s your favorite type of scone?

To be honest, this was my first try at both eating and making scones. I’m not one for sweet breakfast treats – much rather have a hard-boiled egg on buttered toast and loads of S&P – but these really hit the spot and since they only have a tidbit of brown sugar in them I found them legit any time of day.


Or time of year.

~l

New years resolutions? 

My goal is to start exercising on a regular basis, making it an important part of everyday. 

I followed Minimalist Baker’s recipe to the T, except I didn’t have any pumpkin pie spice, so I made my own. And I used buttermilk (love it) and a Date Maple Cream Drizzle as the frosting.

Homemade Pumpkin Pie Spice (makes 1 tsp)

1/4 tsp ground cinnamon

1/4 tsp freshly grated nutmeg (use 1/8 tsp ground nutmeg)

1/4 tsp freshly grated ginger (use 1/8 tsp ground ginger)

2 whole cloves, smashed to a ground texture (I used a mortar and pestle)

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