Fall Flavours

Not much is new here with us... fall is rapidly approaching, it's currently 9°C out and the sky is somewhat grey... still not a lot of rain, but at least the smoke has cleared up. 

Sigyn is growing nicely- she's a little over 5 lbs today and she's getting more and more of a mask every day. She's recently discovered the joys of hunting the glow in the dark stars that are attached to the bedroom walls... and not just the ones that are close to the ground. After they'd been removed from the bottom few feet I witnessed something amusing... she started leaping off the edge of the bed towards the walls so as to get to her prey. 

Aaaand speak of the devil, it literally just started to rain. Nothing like the rain you'd get down south, just a light sprinkling, but after this summer any rain is better than nothing. 


Yesterday I cracked open a can of pumpkin for Sigyn and decided that I should probably attempt to use some of it up... naturally, scones occurred.

---

Pumpkin Spice Scones

2 cups flour
⅓ cup brown sugar
1 tsp cinnamon
¼ tsp ground cloves
½ tsp ground mace (or nutmeg)
¼ tsp salt
½ tsp baking soda
1 tsp baking powder 

½ tsp freshly grated ginger
½ cup pumpkin puree
3 tbsp buttermilk
1 egg
2 tsp vanilla

½ cup butter- cold and cubed

1 ½ cups icing sugar
2 tbsp buttermilk (or more if required)
¼ tsp liquid vanilla

½ cup icing sugar
2 tsp buttermilk
¼ tsp cinnamon
¼ tsp ground cloves
a pinch of mace (or nutmeg)
a pinch of salt

1. Preheat the oven to 415°F.
2. In a large bowl, blend together the first 8 ingredients. 
   
3. In a second, smaller bowl (or a large measuring cup) whisk together all the wet ingredients.
4. Add the butter cubes to the dry ingredients and quite literally rub the cubes into the dry ingredients until there are no lumps left and the bowl looks like it's full of bread crumbs. 
5. Using a spatula, mix the wet ingredients into the dry ingredients, just until everything's incorperated- some dry stuff left at the bottom of the bowl is okay.
6. Tip the bowl out onto a clean counter and fold+ flatten 4 or five times. 
7. Pat the dough out into an even square that's about an inch thick and cut into 8 equal portions. 
8. Bake on a lined baking sheet for 12-15 minutes, until a tester (fork, toothpick etc) comes out clean. 
9. While the scones are cooling, whisk together the next 3 ingredients in one bowl and the last set of ingredients in the final bowl. 
10. Dip the top of the cooled scones onto the plain white glaze and let sit for 5 minutes. Drizzle the top of the scones with the spice glaze and allow to set for an additional 10 minutes. 

Enjoy!