Welcome Autumn with Scones!

October has finally arrived and it forgot to bring that crisp Autumn feel to California!!!!  Don’t get me wrong. I love, love, love summer. In fact, I could live in a place that was summer for 4-5 months out of the year. The rest would be divided up between Autumn and Spring. I’m not a huge fan of Winter. Or snow. Or cold. Actually, I wouldn’t mind snow for 2 weeks of the year…and it would have to be over Christmas. But I’m off topic now…..

So Autumn is here, and my brightly colored leggings, boots, scarves and hats are all waiting to be worn. They are practically begging…  Sometimes, from my current resting place on my bed (still recovering from the birth of my son…which means I’m still sitting in bed… *sigh*) the lovely view of my side yard looks like it might be a bit nippy out…and then I ask my husband who sighs and says it’s still warm enough to swim. Which is sad. Very sad. Because I’m so ready for Autumn. Ready for waking up to hot tea, or coffee alongside spiced muffins. Finishing the day with soups, or gumbo…mmmmm, gumbo. Hopefully the weather report is true and starting Wednesday, it will begin to cool off!


Our new baby…isn’t he just perfect?!?

Despite the still rather warm weather here in Sunny California, I had my brother-in-law mix together these scones so that we could all pretend it was cooler outside. They. Were. Amazing. Soft, and pumpkinny (I think I just made that word up…), with a hint of buttermilk and then topped with an orange glaze. Yum. I think I need to have someone make them again!

So if you live in a place that is already cool, or if you are here in California, welcome Autumn with some spiced pumpkin scones…and check back soon for my newest recipe… Pumpkin Spiced Lattes!!! 😀


Spiced Buttermilk Pumpkin Scones

3 cups all-purpose flour
2/3 cup light brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, cold and cut into small pieces
1 cup buttermilk, cold
1 cup pumpkin puree
1 tablespoon pure vanilla extract
2 drops YL Cinnamon Essential Oil
2 drops YL Nutmeg Essential Oil
1/2 cup coarsely chopped pecans

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

In a small bowl, whisk together buttermilk, pumpkin puree, vanilla extract and essential oils. Set aside.

In a medium bowl, combine the dry ingredients. Add the cold butter to the dry ingredients and using a pastry cutter, quickly break the butter down into the dry ingredients until the mixture looks coarse. You want the butter to stay cold!

Add the wet ingredients to the dry ingredients. Stir together until almost thoroughly combined. Add pecans and gently stir until combined. With lightly floured hands, shape dough into a circle. Place on the prepared sheet and pat down to make a circle that is 3/4″ thick. Score the dough into at least 8 pieces, although they will be large.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool on pan.

Allow to cool mostly before glazing.

Buttery Orange Glaze

4 tablespoons unsalted butter
1 1/2 cups powdered sugar
1 teaspoon pure vanilla extract
2-4 tablespoons whole milk
2 drops YL Orange Essential Oil

In a small saucepan melt butter over medium-low heat, swirling occasionally and allowing  the butter to crackle and pop. The butter will begin to brown. Continue to cook until the butter smells nutty and the butter solids begin to brown. Immediately remove from the heat and transfer to a small bowl.

Add the powdered sugar, vanilla, and 2 tablespoons of milk to the browned butter, whisking to combine. Add more milk as necessary until your desired consistency is reached. Stir in the orange essential oil.

Generously drizzle the scones with glaze.

Serve with a delicious cup of freshly brewed coffee, or some hot tea!

Also!  Get the oils that I used in these scones FREE with the October Special!