Hey there people! I hope your week is going well! Do any of you lucky ducks have off tomorrow? I will hopefully be leaving work at 3:00 p.m. which shouldn’t be too bad. Then I will be taking the metro over to my dad’s house while Fabio drives my car up to New York. I’ll be joining him in New York on Friday for Thanksgiving at my aunt’s house in the Upper West Side, and then we’ll be driving home together on Sunday. I can’t wait! There’s nothing better than food and family time, I tell ya’ 😉
So remember how last week I calmly told you guys that I was jumping back into Insanity? Well I have been doing the workouts and man, they are tough! I know it’s been a while since I’ve done them, but I didn’t realize how quickly my stamina would drop. Moves that used to be a piece of cake (er- relatively anyway) are now killing me! It’s amazing how fast our bodies adapt (and unadapt) to new routines, right?
Anyway, even though I was pretty sore last week, I have been loving that I can get sucha good workout in such a short period of time. Insanity really works your whole body and is a great combination of cardio and strength training (using only your body weight) in a high intensity interval training format. Phew! It is tough. Here are my heart rate stats from yesterday:
Not too shabby but I think I could have pushed myself a little more. It’s definitely just a mental thing- I need to dig a little deeper, as Sean T would tell me! Oh well, plenty of time for improvement.
So I made these amazing, delicious, pumpkin scones a while ago, but with work being crazy and other recipes calling for attention, these little babies got shoved to the back burner. I know, I know! How could I let it happen?! These wonderful, flavorful, soft, fall breakfast treats just got pushed to the side. But now they are ready for the spotlight.
Even though it’s taken me a while to post this recipe, I always believe there’s a reason for everything, so maybe it’s a good thing? Why, you ask? Because now you can make them on Thanksgiving morning for your whole entire extended family to show them how amazingly awesome your cooking skillz are. Duh! You’re welcome!
Haha but seriously, these babies are delicious and they would definitely be an ideal breakfast for Thanksgiving Day!
I have to tell you straight away though that I am in no way the genius behind this delectable little treat. No way, not me. That would be the amazing Kristin from Iowa Girl Eats. She came up with the original recipe and I just made it my own by adding a few healthier tweaks like whole wheat flour and such. But, I urge you to head on over to her page to check out the original recipe since her photos put mine to shame and she is a gem. Seriously. Love that girl.
Anywayyyy, the scones turned out amazing and I know they will be perfect for Thanksgiving morning so just make them ok? Mmkay. So here’s how they came together.
First I pulled out my big food processor from a lower cabinet in my kitchen. I don’t know about you, but my food processor is heavy! If you don’t have one (or don’t feel like lugging it out haha), you can easily use a big bowl and mix everything yourself, but the food processor makes this process much easier. Trust me.
Once my food processor was all set up and rearin’ to go, I added in 2 cups of whole wheat flour, 7 tablespoons of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1/2 teaspoon of cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of ground ginger to the main bowl. Then I pulsed everything together until I had a uniform mixture.
I know that sounds like a lot of ingredients, but the spices are necessary to get that perfect fall flavor. If you have pumpkin pie spice that would work as well.
Next I cut up 6 tablespoons of cold butter and added them to the mix.
Then it was time for the pumpkin!
In a separate bowl I mixed 1/2 cup of canned pumpkin puree, 3 tablespoons of half & half, and 1 egg. Then I added it to the food processor and gave everything another whirl, until it was all incorporated and I had a nice pumpkin dough.
First I cut the rectangle into thirds, then I made diagonal cuts to divide up the three smaller rectangles, and then I cut those in half, and wound up with 24 small scones (sounds confusing but just check out the pics below). Feel free to make the cuts whatever size you like!
Then I placed the scones on a parchment-lined cookie sheet and let them bake for about 12 minutes or until they looked lightly browned and were starting to firm up. I was careful not to overcook them to keep them from getting too dry.
Once I removed them from the oven, I transferred them to a cooling rack and let them cool completely (this was the hardest part! I wanted to gobble them up!)
Once they were completely cooled I whisked together 1 cup + 1 tablespoon of powdered sugar and 2 tablespoons of half & half in a small bowl.
In the meantime, I made the spiced glaze! To do this I whisked together 1 cup + 3 tablespoons of powdered sugar, 2 tablespoons of half & half, 1/4 teaspoon of cinnamon, 1/8 teaspoon of ground nutmeg, a pinch of ground ground ginger, and a pinch of ground ground cloves.
Once the plain glaze had hardened and the spice mix was ready, I used a spoon (because I was lazy- use a piping bag or Ziploc bag if you want to be fancy) to drizzle the spice glaze over the plain glaze (so much glaze action going on!! haha).
Then I let that glaze harden up and they were ready for eating!!
They were soft and moist (and I hate that word, so you know I mean it) and had the perfect amount of fall flavor.
- 2 cups whole wheat flour
- 7 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 3 tablespoons half & half
- 1 egg
- 6 tablespoons cold butter, cubed
- For the plain glaze:
- 1 cup + 1 tablespoon powdered sugar
- 2 tablespoons half & half
- For the spiced drizzle:
- 1 cup + 3 tablespoons powdered sugar
- 2 tablespoons half & half
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- pinch ground ground ginger
- pinch ground ground cloves
- Preheat oven to 425 degrees then line a baking sheet with parchment paper and set aside.
- Combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large food processor.
- Pulse to combine.
- Add cold butter and pulse until well incorporated and mixture is the texture of cornmeal.
- In a separate bowl, whisk together pumpkin puree, half & half, and egg.
- Add to flour mixture and pulse until just combined.
- Turn the dough out onto a lightly floured surface and gently knead 4 or 5 times to bring the dough together, then flatten into a rectangle 1″ thick.
- Using a pizza cutter, cut the dough into thirds, and then cut again diagonally. Continue until scones are the size you like.
- Place the wedges onto the prepared baking sheet and bake for 12 -14 minutes, or until just starting to turn golden brown.
- Remove to a cooling rack to cool completely.
- When scones are cool, whisk together the plain glaze ingredients, then spoon on top and spread slightly.
- Let harden for 10 minutes, then whisk together the spiced drizzle ingredients and drizzle on top.
- Let harden completely, about 1 hour, before serving.
- Store in an air-tight container for 1 day.
Question of the day: What do you usually have for breakfast on Thanksgiving Day?
This is actually really sad, but I can’t remember what we usually have for breakfast on Thanksgiving Day :-/ I think my dad either makes pancakes or he picks up bagels from my favorite bagel place at home. So good!