The air is getting crisp and chilled, football is everywhere and good television shows have returned to prime time …. this can only mean one thing … Welcome Back Fall!!  Something about the fall season begs for all things spicy, apple-related and pumpkin-flavored.  The days are perfect for chili, tailgating, and stick to your ribs soups.

I know that I’ve been on a bit of a scone kick lately, but the change in temperature makes me want to curl up with a hot cup of tea and a homemade scone.  Unlike the almond scones which were only mildly sweet, these pumpkin scones are for those people who prefer a sweeter, more dessert-like scone.  They are tender, moist and studded with toasted pecans.  Topped with crunchy sugar they have a nice sweetness and a tangy spiced pumpkin flavor.  These pumpkin scones are a perfect way to welcome the new season.

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I may be the only person who doesn’t like the sugar-crusted, cake-like, sugar bombs that coffeehouses are regularly passing off as scones.  They generally taste like overly sweet bricks.  Hard, bland and more appropriate for breaking windows than eating for breakfast.  Once I discovered that this is not the true incarnation of a scone, I was more willing to give them a try.  A proper scone is light, moist yet crumbly and only mildly sweet.  That’s my kind of scone.

These almond scones perfectly fit the bill.  With only two tablespoons of sugar in a full dozen scones, these only have a hint of sweetness.  Toasted almonds permeate the dough and when served fresh from the oven they are moist, flaky and a perfect accompaniment to a morning cup of coffee or tea.  Feel free to slather them with butter or lemon curd. We won’t judge you.

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I’ve had this scone recipe from the incomparable Heidi, waiting in the wings for a few weeks. I’ve become slightly obsessed with agave nectar and, since Heidi already used a natural sweetener (maple syrup), I thought this would be a perfect recipe to experiment with.  I should probably warn you … when you come home from the store with a mountain of strawberries that look as beautiful as these do and you happen to have just enough milk in the fridge for one batch of scones … you might end up having what I’ve termed a Sudden Strawberry Scone Emergency.

Fear not, this emergency can be easily and quickly handled.  However, there is only one way to put out the fire: Make strawberry scones immediately.  Luckily, these only take about 35 minutes to prep and bake (plus a few minutes for cooling … if you can wait!).  Upon devouring these perfect little scones, your Sudden Strawberry Scone Emergency will be under control in no time.  At least mine was!

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