Fall gives me the baking feelings, majorly.  Right now though, I’m working aaallll day long and then have my nose buried in books of the un-fun variety all evening, so I haven’t gotten to do nearly as much as I would like.  I did make these scones, though, and they (at least temporarily) filled the baking void, as well as the breakfast-while-rushing-out-the-door void.

As with the lightened up pumpkin cream cheese muffins, I like the whole grain base of this dough because it makes them more acceptable as daily breakfast fare (with a green smoothie on the side, of course). We’ve been enjoying these since last fall, so I figured it was high time I shared the love.