Spice is Nice
The other day I was doing my grocery shopping, filling up my cart with the usual this and that, when I noticed something strange. I was purchasing the same general items…bagels, cereal, coffee creamer…but when I looked in the cart I froze. It had happened again….

As September turns in to October you notice that the air smells different—and it’s not just a change in the weather or the fog rolling back in. There is a hint of spicy sweetness in the air that tickles your nose and makes you long for cozy sweaters, falling leaves, and warm fires. For many, there are no adverse reactions to this autumnal aroma. But for others, like myself, you can find yourself making unexpected stops for a grande latte or worse, you notice that you have filled your shopping cart with multiple items with the same theme. You can try to fight it but resistance is futile.

My friends, it is the Revenge of the Pumpkin Spice. 😱

All kidding aside, I am one of those people who does like pumpkin spice (though I draw the line at candles and dog treats). My son’s love of The Spice is even worse.

If I have one complaint it is that some of the products’ flavor tastes way to fake. So, to combat the fake pumpkin spice, I load up on the organic canned pumpkin and make things like this recipe for Pumpkin Spice Scones or some straight up pumpkin bread. I have included the ingredients for my cream cheese frosting in case you wanna go crazy-decadent.

Happy Pumpkin Spice Season!

Spiced Pumpkin Scones with Cream Cheese Frosting
Adapted from King Arthur Flour
Yields 12 scones

Ingredients
2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
8 tablespoons cold butter
1 cup minced crystallized ginger
2/3 cup canned pumpkin
2 large eggs
coarse white sparkling sugar, for topping

Directions
Place the flour, sugar, baking powder, salt, and spices in a large mixing bowl and whisk them together until incorporated.

Using your fingertips, work in the butter just enough so that the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.

Stir in the minced crystallized ginger.

In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.

Add the pumpkin and egg mixture to the dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment or waxed paper. Sprinkle a bit of flour atop the parchment.

Scrape the dough onto the floured parchment, and divide it in half. Round each half into a 5″ circle. The circles should be about 3/4″ thick.

Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.

Using a knife that you’ve run under cold water, slice each circle into 6 wedges. Rinse the knife if it begins to stick.

Carefully pull the wedges away from the center to separate them so that there is about 1/2″ space between them.

Place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

Bake the scones until they are golden-brown (about 22 to 25 minutes). A toothpick inserted into the center of one would come out clean. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.

Remove the scones from the oven, and serve warm. Wrap any leftovers so they are airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

Cream Cheese Frosting (optional)

Ingredients
8 ounces cream cheese, at room temperature
1/2 cup confectioners’ sugar
1 tablespoon whole milk

Directions
Mix together the cream cheese, confectioners’ sugar and milk with an electric mixer in a large bowl until smooth. Spread the cream cheese frosting on top of cooled scones and serve.