In the five minutes that it took me to walk from the train to my work this morning, I passed four – yes, four – pumpkin displays. I’m a self-proclaimed fall hater so you can probably imagine the Grinchy expression on my face. I don’t go in for all the costume choosing, horror movies, or pumpkin carving. But one thing that I can appreciate about fall is that it makes me want to bake more. And I really like baking. Especially when scones are involved.
When we made these scones, I thought we would be right on schedule to jump on the pumpkin bandwagon. Boy, was I wrong. I feel like I have seen the word “pumpkin” more times in the past month than I have in all of the falls of my life combined. [Maybe this is a sign that I need to visit some non-food blog websites?] I have seen pumpkin used in ways that I didn’t know pumpkin could be used.
When September rolled around, we started chatting about fall recipes. I knew I wanted to do something pumpkin-y, but I wanted to steer clear of the *gasp* cliché route of pumpkin bread or pumpkin pie. I mean, we don’t even have your average, round orange pumpkins in our apartment. Nope. We have special, white-striped pumpkins because it’s less in-your-face and not so Halloween-y; just the way I like it. So for a pumpkin recipe, I knew that I wanted something off the beaten path.
Starbucks is famous for that Pumpkin Spice whatchamacallit, but this recipe was inspired by our latest tea obsession: Spiced Chai. Since we loved the tea so much, we figured we might as well just put it with some pumpkin and see what happened. Spiced. Pumpkin. Chai. Scones. That is what happened.
I know, it’s halfway through October and we’re just now getting on the pumpkin bandwagon. As usual, I’m fashionably late to the party. But I think you’ll forgive me when you take this recipe for a test drive. All other pumpkin recipes pale in comparison. Eat one with coffee. Eat one slathered in butter. Eat three for breakfast. Eat them all up and make more.