|Pairing this scone with my homemade Pumpkin Latte (recipe post will be up soon!) ... best fall breakfast!|
Oh boy what a long week it has been! My husband went back to work a few days earlier than planned after Madelyn was born. AND Owen started preschool!
|Big boy packed and ready for school :(|
Chase has been a bit lost without his brother at home poor kiddo. They really are best buddies.
|Poor little Chasey between the new baby and his best bud heading to school...|
Madelyn is doing great, growing fast! I put my favorite NB outfit on her yesterday and it doesn't fit allready! She only got to wear it once! She is a nursing beast.... I swear she is attached 24/7... infact I'm typing this one handed as we speak while she is nursing.
|Isn't she just perfect?|
I'm very tired but yet completely content in our crazy new life. Amazing how quickly things change when you add a baby into the mix.... as if our life wasn't crazy enough before with just the boys?!
I'm loving the change though I have everything I could ever ask for.
And on another note....
The weather... cooler mornings... hot coffee is back in my life...some of my leaves are starting to change... apple picking is in full swing....
It is my favorite time of year!
You know fall is officially here when you find yourself stalking up on canned pumpkin. In which I just did.
I'm on a scone kick... so when I saw this recipe for PUMPKIN I had to make is asap!
Pumpkin Scones w/ Spiced Maple Glaze
Adapted From Brown Eyed Baker
2 cups flour + 2 tbs
7 tbs sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon salt
6 tbs cold butter
1/2 cup pumpkin
3 tbs half & half
Preheat oven to 425.
In a large bowl mix all dry ingredients together. With a fork work butter into dry ingredients until it is crumbly.
In a separate bowl whisk half & half with egg and pumpkin.
Fold wet ingredients into the dry until incorporated.
Pat dough into a circle about 1 inch thick. Dough will be a bit sticky.... its ok! If its too sticky to work with add in an additional tbs of flour at a time.
Cut into wedges.
Place on parchment paper lined cookie sheet.
Bake for 16-18 minutes.
Let them cool before glazing.
Recipe yields 8 large scones.
For the glaze....
2 tbs of maple syrup
1/2 cup confectioners sugar
pinch of cinnamon
pinch of nutmeg
pinch of ginger
pinch of all spice
Whisk everything together and drizzle or dip scones (top side up) into the glaze. I topped mine with chopped walnuts while glaze was still wet. This is optional.
Enjoy it with a cup of pumpkin spiced coffee... or a latte. I promise you it will be awesome!