So I fell into my second blogging rut.
Oops. Thank you Vikki for saying I should get back on it. Maybe taking this on while wedding planning, starting a new job, living
between two places and generally life craziness was not my best plan,
butIdigress, on to something very important….FALL
Is it not the most beautiful, fun
season? I love turning to corner of summer to fall. I love leggings and boots,
scarfs and sweaters, beautiful leaves and pumpkin e-v-e-r-y-t-h-i-n-g!
Current pumpkin obsessions…
Sweet Cinnamon Pumpkin Candle from Bath and Body Works.
My spice cake reed diffuser from Pier
One
Pumpkin pie…a staple. Haven’t had any
yet but I’m ready to dive in, whip cream in hand.
Pumpkin/Gourd Decorating – happening this
weekend!
Pumpkin Carving – happening in October
(I should be able to re –create some
of these…;)
And finally I will leave you with:
Starbucks Inspired Pumpkin Scones
Here is my recipe. I made these
yesterday and just love them! I like them better then Starbucks. I go heavy on
the spices and the cream cheese icing is a perfect toping!
Ingredients:
·
2
cups (260 grams) all-purpose flour
·
1/3
cup (70 grams) brown sugar
·
1
teaspoon baking powder
·
1/2
teaspoon baking soda
·
1/2
teaspoon salt
·
1
teaspoon ground cinnamon
·
3/4
teaspoon ground ginger
·
3/4
teaspoon ground cloves
·
1/2
teaspoon ground nutmeg
·
1/2
cup (113 grams) cold unsalted butter (1 stick of butter)
·
1/2
cup (113 grams) pumpkin puree
·
1
tablespoon unsulphured molasses (we use Blackstrap Unsulphured Molasses)
·
3
tablespoons non fat greek yogurt
·
1
egg
·
2
teaspoons vanilla
·
FOR Spiced Creamy
Glaze
·
1
cup (125 grams) powdered sugar, sifted
·
1
tablespoon pumpkin puree
·
1/8
teaspoon cloves
·
1/8
nutmeg
·
1/8
ginger
·
1/4
cinnamon
·
1
to 2 tablespoons milk
·
Half
a block of cream cheese
Directions
1.
Heat
oven to 400 degrees F and line a large baking sheet with parchment paper or spray
with non-stick cooking spray.
2.
In
a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt
and all the spices together (cinnamon, ginger, clove and nutmeg).
3.
Then,
cut the cold butter into small cubes (it is very important that the butter is
cold for this). Add butter to flour mixture and cut or blend until mixture looks
like coarse cornmeal or crumbs.
4.
In another medium bowl, whisk together the
pumpkin puree, molasses, yogurt, vanilla extract and egg until blended.
5.
Stir
pumpkin mixture into flour and butter mixture with a spoon just until a soft
dough forms
6.
Transfer
the dough to a floured surface then knead it three to four times until it comes
together.
7.
Then, pat or use a
rolling pin to roll the dough into a 10 inch by 7 inch rectangle. Use a knife
or pizza cutter (pizza cutter works best) to cut the rectangle in half
lengthwise then cut into 4 even pieces crosswise, making eight rectangles. Now,
cut each rectangle into two triangles.
8.
Transfer
scones to the prepared baking sheet(s) then bake 10 to 15 minutes or until
golden brown and a toothpick inserted into the middle comes out clean. Transfer
to a wire rack to cool completely.
9.
Once
scones have cooled, make the glaze. Combine sifted powdered sugar, pumpkin puree,
spices (cinnamon, cloves and nutmeg), and then add one tablespoon of milk and ½
a package of cream cheese (softened). Stir and check consistency. Adjust the
same way as you would the simple glaze. Dip cooled scone in or use spreader to
cover the tops of the scones.
