My mom and dad gave me three brothers, but no sisters. LOVE my brothers, but I always craved a sister. I didn’t know this then, but I started creating sister-like relationships back in middle and high school that would last a lifetime.
In the last two weeks my soul was filled when two of my best “sisters” stayed the weekend with me. Last weekend it was Renata from San Diego, and this past weekend it was Monika. I could write pages about these two women, who they are and what they mean to me, but I’ll just say that I’m grateful that sisters don’t have to be born to the same mom and dad, they can simply be born in your heart.
As far as the scones? Well these were born this past weekend when I needed to make something for my favorite Monika and me to enjoy with tea. We really liked them – not too sweet, perfectly tender and not too dry. Just right! Oh, by the way she has an amazing design blog at www.splendidwillow.com if you want to learn more about her. Renata’s is in the works!
|Rustic Pumpkin Raisin Scones with Maple Drizzle|
- 1 cup all purpose flour
- 1 cup white whole wheat flour (I used King Arthur’s)
- 1 tablespoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg (or 1/4 teaspoon ground nutmeg)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1 stick butter, chilled and cubed
- 1/3 cup pumpkin puree
- 1/2 cup half and half
- 1 teaspoon vanilla
- 1/2 cup raisins
- For drizzle
- 1 1/2 cups confectioner’s sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon water
- Heat oven to 400 degrees F.
- In food processor, combine all dry ingredients (minus the powdered sugar – that’s for the drizzle) and pulse a couple times.
- In small mixing bowl, whisk together pumpkin puree, half and half, vanilla. Set aside.
- Add butter to dry mixture in processor and pulse several times until butter is incorporated; texture will look more like cornmeal than flour.
- With processor running, add pumpkin mixture and process for a few seconds until dough comes together and leaves the side of the container. If there is still loose flour, add a little more half and half and pulse another couple times.
- Transfer mixture to bowl and stir in raisins.
- Turn mixture out onto lightly floured surface and form dough into 8-inch disk. It should be about an inch and a half thick.
- With floured knife, slice into 8 pieces (like a pie). Transfer pieces to parchment paper-lined baking sheet.
- Bake for about 15 minutes until corners are light golden brown. Let cool.
- For drizzle, whisk together powdered sugar, maple syrup and water until thick and creamy. Pour into small plastic bag, snip tiny hole in corner and drizzle over scones.
- Makes 12 large scones.