Maybe it’s just me, but I cannot believe it is already mid-October. I’ve barely reconciled with the fact that its autumn which means apple and pumpkin everything. As of now, I have only baked one recipe with pumpkin, so naturally, I feel a bit behind given that I have so many recipes I would like to try. That said, I am not a pumpkin spiced coffee kind of gal; it’s just never been for me. What I do enjoy though is the transition from iced americanos to almond milk lattes. It’s hot latte season y’all. Now that the weather is cooling down, all I want to do is lay around and eat. I’ve been craving comfort food of course, in addition to extra carbs. Being indoors more frequently means more baking. And, it’s my favorite baking season of them all: pie season! Until I stock my freezer with pie dough, I will continue onward with other baking, like these scones.
It’s hard to say weather I prefer a savory or sweet scone. They’re all delicious in my mind. These scones are an adaptation of another recipe, and gosh, they are good. They’d go great alongside a bowl of soup or paired with a nice, hot beverage on a cold day. The goat cheese offers a tangy flavor that accompanies the sharp onion bite of the scallions. Tis the season for eating, so why not whip up a batch of these scones while you’re streaming your favorite fall shows with a hot drink in hand.