By the time summer comes to an end, I am ready to pull out all of my fall decorations and eat anything with pumpkin pie spice in it. It adds a great deal of richness and warmth to a recipe.
Scones are one of my favorite things to make and eat. They top the list of my “freezer favorites” because they are a straight freezer-to-oven breakfast. They are a great make-ahead item. The key to making a good scone is having the ingredients, especially the butter, very cold. I love using a food processor for this because it’s fast, and it breaks up the oats. This can be made with old-fashioned oats or quick-cooking oats. If you are not using a food processor to make these, then I recommend chopping up the oats into finer pieces, especially the old-fashioned. This creates a much nicer scone, because the whole oats can make the scones flat, and when you chop them up it helps the scones maintain their shape. This actually makes for a much more tender scone as well.
To make the pumpkin spiced scones even better, and more fall inspired, I drizzle them with a maple spiced glaze. This is not necessary, but definitely worth it! The taste of maple and pumpkin together, along with the spice mixture, is perfection.
