Why, hello fall! When did you get here?!

I no longer believe that my calender is lying to me.  Missouri weather is finally starting to feel like fall. The crisp air and changing leaves appeared abruptly this week, catching me off guard (and without a jacket). Midwest falls never last long; most years summer and winter seem to collide together with no more transition than a few brief days of gorgeous fall colors and light jacket weather.  Here in KC, we've learned to take notice of these precious changes and celebrate with the tastes, smells, and sights of the season.

Following suit, I went on a fall baking frenzy this week.  I already shared with you my Halloween cupcakes and trip to the Louisburg Cider Mill (and I have many apple and apple cider recipes to share as well during this coming week!) But, my focus this week was the famous fall combination of cloves, cinnamon, and nutmeg.  And after visiting a pumpkin patch, I couldn't think of a better recipe to start with than pumpkin scones.

Breakfast always being my favorite meal whenever the temperature falls, I am always looking for a new coffee cake, scone, or muffin recipe (and will always accept more!!--hint, hint).  What I loved about reading this recipe was the two separate glazes with which to top the scones. I couldn't say no! The texture of this treat is absolutely divine, a mix between a cake and a biscuit.  All the fall spices marry together to tease you with those senses that remind you of warm nights by the fire, sipping hot cocoa or cider, with your family. If warm, straight out of the oven pumpkin pie and cherished childhood memories of playing in freshly fallen leaves could have a child, it would be this scone. Seriously, I kid you not!

Pumpkin Scones with Two Glazes

from Cathy of LOLfoodie
makes 6 LARGE scones (I cut them in half, so 12 Amanda-sized scones)

-2 c. all-pupose flous
-1/4 c. plus 3 Tbsp raw sugar
-1 Tbsp baking powder
-1/2 tsp. salt
-3/4 tsp. ground cinnamon
-1/2 tsp. ground nutmeg
-1/4 tsp. ground cloves
-1/4 tsp. ground ginger
-6 Tbsp cold butter, cut into small cubes
-1/2 c. plus 2 Tbsp. canned pumpkin
-4 Tbsp. half and half
-1 large egg

For sugar glaze:
-1 c. powdered sugar
-2 Tbsp. milk

For spice glaze:
-1 c. powdered sugar
-2 Tbsp milk
-1/2 tsp. ground cinnamon
-1/8 tsp. ground nutmeg
-1/8 tsp. ground ginger
-1/8 tsp. ground cloves

Preheat oven to 425 F. Line a baking sheet with parchment paper.
Combine all dry ingredients in a large bowl.  Cut in the butter until mixture resembles course meal.  In a separate, small bowl, whisk together the pumpkin, half and half, and egg.  Add pumpkin mix to the dry + butter mix. 
Cover your work surface with plastic wrap. Then lightly flour the plastic wrapped surface. Turn the dough onto prepared surface and press into a 9x3" rectangle.  (If dough is too sticky to work with, knead in more flour) Using a floured knife, cut the dough into 3 squares (3x3"), then diagonally cut the square in half (to make 3x3x4.24" triangle--- yes, I used the Pythagorean theorem to figure that out; I'm a nerd) Transfer your 6 triangles to your prepared baking sheet with a floured spatula.  Bake for 14-16 minutes, or until puffy.  Transfer to a wire rack to cool.
Sugar glaze: combine the powdered sugar and milk. Whisk until smooth.  When scones are cool, brush on the glaze.
Spice glaze: combine all ingredients and whisk until smooth.  Once the sugar glaze is set on the cooled scones, drizzle the spice glaze over the iced scone using the whisk. 

Enjoy!!