I have a two-and-a-half week old Punkin, which makes for interesting mornings.  Primarily it makes it difficult to get breakfast.  He’s kind of demanding. So I decided to make Streusel-Topped Pumpkin Bread from a recipe I found on Tasty Kitchen, since it would be something I could eat for breakfast with one hand.  But then I didn’t have enough pumpkin.  So I made scones instead.

This is a recipe I’ve been using for a long time, actually since Home Ec class in high school.  It’s basic and can be adapted in many different ways by throwing in some dried fruit, chocolate, citrus zest, or some combination of those.  They’re very simple to make and taste delicous.  These scones have a lighter texture than the scones you would get at your local coffee shop, and if you’d like a denser scone you can add some additional flour to this recipe.