A customer came into the bank the other day and shared this poem by Emily Dickinson.

The morns are meeker that they were.
The nuts are getting brown;
The berry's cheek is plumper.
The rose is out of town.

The maple wears a gayer scarf,
The field a scarlet gown.
Lest I should be old-fashioned,
I'll put a trinket on.

This morning Ben's 9:00 class was cancelled. He was finishing up studying for an exam. Since today is my late day at work, I took time to make us breakfast, and boy, was it good! We had some extra pumpkin leftover from a pumpkin spice cake I made last week, so I searched for a pumpkin scone recipe and found the perfect one. Ben kept raving about the scones all during breakfast.

Pumpkin Spice Scones
2 C. all purpose flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground allspice
1/4 t. ground ginger
6 T. unsalted butter
1/2 C. raisins (optional)
1/3 C. pumpkin puree
1/3 C. heavy cream
6 T. brown sugar
1 t. vanilla

1. Preheat oven to 425 degrees.

2. Mix the dry ingredients together and cut in the butter.

3. Mix together the pumpkin, cream, raisins, brown sugar, and vanilla, then pour into dry ingredients and mix. I used my hands to get it all mixed together at the end.

4. Pat into a circle about 1 inch thick. Cut into eighths (like a pie). Put on baking sheet. Bake for 13 minutes.

I didn't make any icing for them, but we had cream cheese frosting (also a leftover from the pumpkin spice cake), and Ben really enjoyed it with the frosting. I also used plain milk instead of the cream and they turned out just fine. I can't wait to eat the leftovers for breakfast tomorrow . . .