Thyme for Pumpkin Scones
There's a hint of fall in the air...
fog in the valley,
a slant to the sun, making everything turn to gold,
a delicious chill in the evenings,
and an intense desire to bake with pumpkin.
I experimented today with my normal scone recipe
and did a twist on the usual pumpkin spices.
Instead of cinnamon, nutmeg and ginger,
I used thyme and cardamom.
I also cut down on the sugar, but used raisins for sweetening.
They were quite tasty, and because they were partially savory
and partially sweet, they would be lovely either with soup for dinner
or eggs for breakfast.
Or, if you're like me, with a cup of Earl Grey
for a mid-morning break.
I hope you enjoy!