Welcome to pumpkin season, a yearly social event that takes place the 3 months directly after August, and lasts until right before Christmas. During this time we as a society try to squeeze pumpkin, cinnamon, and pumpkin spice into as many meals, snacks and beverages as humanly possible. This is the time of year when I begin to get sick of pumpkin. Due to the nature of conducting many many many pumpkin infused food experiments, one does begin to resent the squashy-flavour all together.

For me, fall can be quickly summarized as a quiet couple hours a day of writing next to my open window, sipping a hot cup of coffee at 2 an in the afternoon, while enjoying a sweet homemade treat. With the sun heating my condo like a greenhouse, the brisk breeze that comes through the open window is welcomed. This is the time I write these recipes and blogs for you.

Today, I nibble on the only pumpkin-infused food left in my home, the pumpkin scone. This moist, slightly sweet scone is lovely on it’s own, but can also enjoyed with some vegan butter, apple butter or your favourite jam. I like to heat it a bit, and watch the butter melt on the hot scones surface, Mmmmmm.

These are a great hostess gift to bring to the loved one hosting your Thanksgiving, or Christmas dinner. Just toss them into a basket with your favourite topping and voila! A gift even a Stepford wife would envy. These also make a great on-the-go breakfast, or can easily be whipped up if you or your loved one are feeling carby and snacky. Let me know how you like them, and what other holiday/fall recipes you would like to see on the blog!



