I like fall. I don’t like winter. At all.
I like fall because of pumpkin everything, from soups to lattes to muffins. Anything with pumpkin in it is fine with me. I also like fall because of the beautiful colours on the trees, the sounds the leaves make when you step on them and crisp, cool nights. Not freezing cold nights. Just crisp and cool nights.
I also like fall because I can wear cozy sweaters…
…and I can wear my red boots. Why so many red boots? I don’t know. Maybe because they are usually cheaper than the standard go-to black boots??? I don’t know but I love my red boots and the season of fall because I can wear them.
Now for winter. This is what I like about winter. Only one thing. My hats. But not because I love to wear hats. I like hats because you can wear them all winter long for obvious reasons of keeping the freezing cold away from your head and because you can get away with having bad hair days everyday. Just put a toque on and you are good to go. All season long 🙂
And I have been consistent about what I like about winter since we moved from a city (Vancouver) where you only needed to layer a few sweaters to survive winter. Oh and maybe rain boots and an umbrella. I have never enjoyed the coldness of winter. Maybe I will always be a born and bred Vancouverite or maybe the extreme cold temps in Ottawa are just that bad but I am grateful for my sewing machines and fabric stash to keep me content for the entire six months of winter (cause that is how long we suffer through it here). I know skiers and those who enjoy winter sports are rolling their eyes but from the day winter begins, I begin the countdown to spring 🙂
So until you start reading my rants about how very cold it is, here is my all time favourite fall recipe. I have shared this recipe before but couldn’t figure out where so I’ll post the recipe again. The recipe is from Pinch My Salt. Hope you enjoy! And thanks so much for stopping by!
Pumpkin Spice Scones
1 C. all purpose flour
1 C. cake flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground allspice
1/4 t. ground ginger
6 T. unsalted butter
1/2 C. raisins (optional)
1/3 C. pumpkin puree
1/3 C. heavy cream
6 T. brown sugar
1 t. vanilla
1. Preheat oven to 425 degrees. Get out a baking sheet and line with parchment paper (not required but makes cleanup easy!). Cut the butter into small pieces, put it in a small bowl and put it back in the refridgerator. In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well. Place bowl in freezer (refrigerator is fine if you have no room in freezer).
2. In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well. Put this bowl in freezer (or refrigerator) and take the other bowl back out. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the raisins if you are using them.
3. Get the liquid mixture out of the freezer and pour into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don’t knead it too much or the dough will get too sticky.
4. Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.
Icing: For ginger molasses icing, stir together 1 T. molasses, 1-2 T. milk, and 1/4 – 1/2 t. ground ginger (to taste). Adjust the amount of sugar or milk to make the icing the consistency you want. It should be pretty thick. For cinnamon icing, mix together 1 C. powdered sugar, 2 T. milk, 1/4 – 1/2 t. cinnamon (to taste). Again, adjust amounts to change consistency. Icing can be brushed on or drizzled.