I guess by now it should come as no surprise that I love scones. They’re just so dang easy to make: one bowl, one counter, one cookie sheet, viola, 30 minutes later you have perfect fresh scones. And there is nothing better than a fresh scone. No really, I’m serious.
I figured this recipe might also come in handy if you have some leftover pureed pumpkin from all those pumpkin pies you’re making for Thanksgiving next week.Why not make fresh pumpkin scones for the morning after? It’s a very light subtle pumpkin flavor, and you’ll already have all the spices on hand because they’re the exact same ones you put in the pie.
The top layer are the cinnamon walnut scones
The second to last weekend in October was Bucknell’s homecoming. I haven’t gone in a few years, since the majority of the friends I had while in undergrad were older than me (which probably explains the massive influx in weddings I’ve had to attend this year). Even the few years that I have attended, I haven’t really done any of the actual Bucknell sponsored events. The real reason I go is for my friend’s family’s pig roast.
Let me tell you a little something. I’m kind of squeamish when it comes to raw meat. I don’t like touching it, and I don’t particularly care to see what my meat looked like originally before I eat. But I go freaking ape shit for pig roasts. Stick an apple in that bad boys mouth and a skewer up his butt and roast that sucker up. And my friend Kelly’s parents do not mess around when it comes to roasting a pig.
One of the first recipes I made from my first ever foodblog crush were these awesome buttermilk scones. I made them in my tiny New York apartment in the uppermost reaches of Manhattan where the radiator was broken and the whole apartment was at least four billion degrees, in October. I’ve kind of been a scone addict ever since.