This week, it really happened for me.....realizing that Fall has arrived and I am so enjoying it. Its not that I didn't love this summer, I did enjoy it. I just feel so excited to be enjoying another wonderful September without the trauma of returning to school. It wasn't that school was bad.....it was getting used to all the headaches and stressors of the beginning of the year that made September a blur. Trying to have a smooth entry into the world of school for my students and all parties meant that a great deal of my time (not in school) was spent on plans, phone calls, coordinating meetings. That created a numbness around what was going on in the rest of the world for me during the first few weeks. This feels like the first September that I don't feel like I am playing hookey! I have my days planned with teaching Yoga and tutoring on two days of the week and the other days are for me to fill mindfully. A writing group is starting next week and my strength training class started this morning...it feels like the week takes on a wonderful tempo with meaningful work and enough time to do some things that feel good. I am really getting alot of satifaction with feeling productive....making the phone calls, cleaning out spaces, painting what needs to be painted. I hope this lasts for a few weeks...my house needs it!!
The other day, I made Pumpkin Scones with a recipe that was a copy cat from Starbucks. It felt great to smell the pumpkin, cinnamon and nutmeg along with the crisp air that was filling the kitchen. As the scones cooled, we had unexpected company drop in and it was wonderful to have these fall treats to serve. The recipe is as follows:
Starbucks Pumpkin Scones
2 cups all-purpose flour
7 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin
3 tablespoon half-and-half
1 large egg6 tablespoons cold butterPlain
1 cup plus 1 tablespoons powdered sugar
2 tablespoons whole milk
1 cup plus 3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
pinch ground cloves
1. Preheat oven to 425F.
2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl.
3. In a separate medium bowl, whisk together pumpkin, half-and-half, and egg.
4. Cut butter into cubes then add to dry ingredients. Use a pastry knife or a fork to combine butter with dry ingredients. Continue mixing until no chunks of butter are visible. You can also use a food processor. Pulse butter into dry ingredients until it is the texture of cornmeal or course sand.
5. Fold wet ingredients into dry ingredients, then form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle that is about 9 inches long and 3 inches wide. Use a large knife or a pizza wheel to slice the dough through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.
6. Bake for 14-16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown.
7. While scones cool, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed. Mix until smooth.
8. When scones are cool, use a brush to paint a coating of the glaze over each scone.
9. As that white glaze firms up, prepare spiced icing by combining ingredients in another medium bowl with an electric mixer on medium speed. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.
Makes 6 scones.