It took me awhile to get used to fall in San Francisco. I still do a double-take when I look at the weather and the temps are in the 70s in October. Sometimes, it can be hard to want to cozy up in the SF fall because you are still wearing white summer dresses.
One thing that is easy to get behind is fall foods. Give me everything pumpkin, everything spiced and everything maple. I love it all. These pumpkin ginger scones have all of my favorite elements of fall in one tasty package. The other thing that's super awesome is that these are whole wheat AND don't have any refined sugar (if you don't add the glaze) AND no eggs. I followed this recipe from the New York Times. Next time I make them I will probably add one more tablespoon of maple syrup to give a little more sweetness and a full 1/2 teaspoon of grated ginger because I like them a little spicy. But overall these scones are pretty perfect!
I love them paired with the Fall Blend from Starbucks. The full-bodied flavors of the coffee mix well with the sweet, spiciness of the scones. I also like to pour in a little of my homemade vanilla syrup. I received this adorable simple syrup kit that makes the process super easy. You just fill the sugar to the sugar line then add warm water to the water line and shake. I added a vanilla bean for flavoring. It is the perfect accompaniment to my coffee.
My plan this fall is to curl up with a good cup of coffee, a scone warm from the oven and a few new books (right now I am reading Mindy's new book) Sounds pretty good, right?
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