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!
Tender and Moist Pumpkin Scones
Ingredients
- 2 cups white whole wheat flour
- 1 Tbsp ground cinnamon
- 1/8 tsp freshly grated nutmeg or 1/4 teaspoon ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp ground ginger
- 2 Tbsp baking powder
- 1/4 teaspoon salt
- 3/4 cup brown sugar
- 7 Tbsp butter chilled
- 1/2 cup pumpkin puree
- 3/4 cup half and half
- 1 teaspoon vanilla
- 1 egg For egg wash
- 1 tbsp heavy cream For egg wash
Drizzle
- 1 1/2 cups confectioner's sugar
- 1-2 Tbsp water
Instructions
- Heat oven to 400 degrees F.
- In mixing bowl, whisk together all dry ingredients (minus the powdered sugar - that's for the drizzle.
- In small mixing bowl, stir together pumpkin puree, half and half, vanilla. Set aside.
- Grate 3 tablespoons of the butter and cube 4 tablespoons of the remaining butter. Add butter to the dry mixture. With fingers, working quickly, work butter into the mixture by pressing butter with flour between thumbs and fingertips for about 2-3 minutes, until only small pea-sized pieces of butter remain visible.
- Make a well in the center of the flour mixture and pour pumpkin mixture inside. Stir gently with spatula until combined (about 30 seconds). If there is still loose flour, add a little more half and half and then knead gently (with hands) inside the bowl until mixture holds together.
- 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.
- In small bowl, whisk together egg and 1 Tbsp of heavy cream for egg wash. Brush tops of each scone.
- Bake for about 15 minutes until corners are light golden brown. Let cool.
Drizzle
- For drizzle, whisk together powdered sugar and water until thick and smooth. Pour into small plastic bag, snip tiny hole in corner and drizzle over scones.
- Makes 8 large scones.
How come I only got one?? (: Who ate the other treats?!!
Thank you for taking such good care of me this weekend. I will be writing about Miles and YOU in tomorrow’s post!
Love to you.
Mon
The pleasure was mine, my friend! : )
These look amazing!! Love pumpkin and if Monika says these are awesome i must try to make them !!!
Aaaw, thanks Ewa!
I am so happy I found your blog on Monika’s today. I too am of Sicilian heritage and I just printed out a bunch of your old family recipes. I look forward to trying all of them. They bring back wonderful memories of my mother’s and my Nanny’s excellent cooking skills — simple food cooked fabulously and with lots of love.
Best…Victoria
Hi Victoria, yes, “simple food cooked with lots of love” – that’s definitely how I would describe the food I grew up with too!
Very festive!! I love the shape, and I am imagining pairing up with a cup of coffee, yummmm….