I have a lot to be thankful for this Thanksgiving, from physical safety to the love and care of my family and friends. I had a bit of a vehicle scare right before the long weekend, so recovering with loved ones and yummy food around me was exactly what I neeed.

Recipe by Deb at Smitten Kitchen

I don’t know if you can tell, but I have a deep love for cinnamon. I think it’s the perfect spice for autumn, but it’s also great for baking year-round. I’ve normally just made cinnamon buns, but I wanted to mix it up and try something new this time. My mom used to treat me to double chocolate scones from Cobs Bakery, and I am in love with the white chocolate raspberry scones from Duchess Bake Shop, so I thought I would give cinnamon scones a try.

I’m currently very short on baking equipment, so I was a little worried that the recipe wouldn’t turn out properly, but the scone dough was more forgiving than I thought. I added a splash more milk, and I should’ve added more cinnamon, but other than that, these scones tasted great when they were fresh out of the oven! They definitely did not keep as well as some other recipes do, so I would recommend eating and sharing these while fresh. After all, that’s the best part about baking – sharing with the people you love.

Until next time, happy crafting!