I said weenie.

 (follow me as I tweet my life away and say other inappropriate things.)


Thank you all so much for additional recipe suggestions on my honeycrisp apple crisp! Check out the comment section for some yummy and healthier substitutions. You guys are the best!




I have never been a fan of scones from most bakeries or coffee shops. 95% of the scones I’ve bought are usually dry and crumbly, and although I realize that is sometimes how scones are supposed to be, I really do not like that texture.


After getting a pumpkin scone from Starbucks on Saturday that tasted like it had been sitting out for 4 days, I knew I had to come up with something.




I used the base of this scone recipe from a friend’s sister. It is SO good. The addition of the pumpkin even made it more moist. Perfect for my taste buds.





Dry ingredients.














Don’t be grossed out. That is some buttermilk with a splash of vanilla.










The buttermilk expired on 9/15. I think it had some chunks in it. I used it, ate a scone (or 7), and didn’t get sick or die. I was channeling Mother Lovett. Now you can be grossed out.







I wonder how many of my posts do not include butter?













At first I was using my mixer and it just wasn’t getting the job done. I brought out this trusty tool and it worked perfectly.
















Crumbled little bits of butter.








A good dollop of pumpkin goes into the mix.














The dough – which was SO good. I kept eating bits. And spoonfuls.









 And handfuls.









I got these festive Kisses to chop up and use as ‘chips’ in the scones.























Aren’t they pretty?




The truth is, I was desprately trying to find the pumpkin spice Kisses that everyone is using and talking about. I searched far and wide and could not find them ANYWHERE. I am wondering if they do not have them in Pittsburgh? Any Pittsburgher’s out there? Please let me know. I went to 5 Target’s and 4 Giant Eagle’s. No luck.






So I threw a tantrum on the floor of the 5th Target. Then picked up the candy corn Kisses and went on my merry way.








The dough that somehow escaped my mouth.















Formed into a circled after some gentle kneading, patted down, and cut into slices.
















Topped with this! Is there anything better than coarse sugar?










I’d like to eat it straight from the bag.








Like a slice of raw scone pie.




 Nevermind – that doesn’t sound very appealing.









Right before they went in the oven I brushed with some melted butter.


























And sprinkled with sugar.















Hello, lovaaaaaaah.




















May I top you with some pecan pumpkin butter? Thank you.














How many of you used to rip off and only eat the tops of muffins that were coated in coarse sugar?











Anyone? Just me?



Ha! Who am I kidding? I still do, and did it with 4 of these scones. Just LOOK at that top. Mmmm.









How about we coat you in festive chocolate?


















Pumpkin Scones

3 1/4 cups flour

1/3 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 tablespoon pumpkin pie spice

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3/4 cups cold butter

1 cup buttermilk

1 teaspoon vanilla

1/2 cup pureed pumpkin


Preheat oven to 425.

In large bowl combine dry ingredients. Cut in butter until it forms coarse crumbs. Stir in buttermilk, vanilla, and and pumpkin. Turn onto a lightly floured surface and knead gently.

Divide in half and pat into 7 inch round circles. Brush with melted butter and sprinkle with coarse sugar. Cut into 6 wedges.


Bake at 425 for 13-15 minutes.






I’m going to eat my scones in a pumpkin butter bath.























Can someone PLEASE make these with pumpkin spice Kisses? If not, I’m going to go insane with the possibilities.



And finish off the scones. Which might make my husband stay out of town for good.