It’s Friday! I’m so glad to be blogging again, and for the month of October for The Hungry {Romance} Writer column, I’m sharing recipes for fall foods that are eaten, shared, and mentioned in my newest release Mister October. My story in this limited romance anthology is called One October Night, and it takes place in Kingsmill, VA, a tiny fictional town deep in the Shenandoah Mountains. In the center of this town, there’s a small cafe that serves as the meeting place for all of the characters. The cafe also offers all sorts of holiday treats. In One October Night, Pumpkin Muffins, Pumpkin Scones, and Pumpkin Lattes are some of the popular things my characters (and I) enjoy!

This is not the easiest scone recipe, but the extra work to freeze and grate the butter, as well as the recommendation to blot the pumpkin puree, really makes these scones light and fluffy instead of too hard or too dense. This recipe is a dish-mash of two recipes I’ve used over the years. The first is from and the other is from Simply Scones, a tiny recipe book published in 1988. I hope you enjoy them!


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