Sunday, September 11, 2011

One last day of Summer........



I love Fall....and I can't wait until the first day when it is cool and crisp.....but have you ever had a moment when you get so excited for something to arrive you forget the present?! I do this every September. I am so excited for Fall being just around the corner I forget to enjoy the last few Summer nights left. 

Having lunch the other day with a friend,  we came to the conclusion it is too easy to get caught up in all of the plans for Fall that these last pieces of summer may be overlooked. I am grateful this discussion reminded me of how easy it is to get caught up in what we need to get done.  We forget there are days when the "to do" list just needs to be set aside for the moment and enjoyment needs to be found in the last few 80 degree day of Summer.  

Take a road trip with the top down (my recommendation...it was fun!!!), get outside for a great hike or just enjoy your own backyard with friends or family.  Whatever you find time to do.......I hope you enjoy your time with those important in your life with who you want to share it with. 

Enjoy these Pumpkin Scones with Maple Glaze during these last few days of Summer.........and with your future plans..... just remember....everything will arrive in it's own time like the changing of the leaves ...... until then enjoy the here and now. 


Pumpkin Scones with Maple Glaze
1 1/4 C Pie & Pastry Flour (or Unbleached Flour)
1/3 C Sugar
1 Tbsp Baking Powder
3/4 Tsp Salt
3/4 Tsp Cinnamon
1/4 Tsp Ground Ginger
1/4 Tsp Ground Nutmeg
1/4 Tsp Ground Allspice
1/2 C Butter, cold
1 C Cinnamon Chips
2/3 C Canned Pumpkin (or fresh, my preference)
2 Eggs

Maple Glaze
1 C Powdered Sugar
1 Tbsp Maple Syrup
1 Tbsp Milk
1/3 Tsp Cinnamon


In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. Cut in the butter just until the mixture is crumbly. Mix in Cinnamon Chips. 


In a separate mixing bowl, whisk together the pumpkin and eggs till smooth. Add the pumpkin/egg to flour mixture and stir until combined. Place dough on floured surface and roll out into a rectangle at least 3/4 inch thick.  Cut rectangle into wedges and place wedges about 1/2 inch apart on cookie sheet. 


Place the pan of scones in the freezer for 20 minutes, uncovered. Preheat oven to 400°F.  Bake for 20 minutes and a toothpick inserted into the center of one comes out clean.

Remove the scones from the oven. Combine the glaze ingredient together. Drizzle with whisk over each scone and allow the icing to dry before serving (at least 1 hour).

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