I don't think I'm the only one that went a little crazy with the canned pumpkin this year. All this talk about the great pumpkin shortage was something I didn't take lightly. I picked up a can or two (or three, if Taylor was with me) every time we spotted it in the store, and as a result we've got a cabinet full of canned pumpkin. Not that having too much canned pumpkin is a bad thing. Especially when you have delicious recipes like this one just waiting to be enjoyed. I've never been much of a scone person. Doughnuts, yes. Scones, no. Not even worth the effort to eat, let alone make. But these scones were nothing like the dry, drab concoctions I had always associated with scone-ness. They are packed with pumpkin goodness, in a soft flaky package that is more like a firm buttermilk biscuit than a rock hard scone. The cinnamon sugar glaze doesn't hurt, either. So what if it's January. Pumpkin is quickly becoming a year-round flavor.

Oct. 1, 2021, 11:26 a.m.

Share

0

16

0