There are certain things about my personality that I will forever want to change but simply cannot. For instance, I will never shake my inability to become a night person no matter how late I rise. I will never be able to focus on what anyone else is saying unless it’s about food, coupons or something I said earlier. I hate that I cannot recall details for anything or remember once and for all that bangs are not for me. Greasy foreheads and fringe cuts don’t mix, seriously.
I don’t like that I turn up my nose at criticism, that I have no self control around cake and ice cream (no literally, none), and rush through things often overlooking the details. But the one thing that really bugs me about myself (did I really just say that?) is that I have to be reminded far too often of what I’m working toward in life, what I’m passionate about, and what I’m good at. It’s like if someone (usually my husband) doesn’t come along and hit my ‘reset’ button, I go straight into couch potato mode perceiving myself as incapable of doing anything right and consequently never leaving my pajamas and moping audibly most hours of the day.
Seriously, what is wrong with me?
OK, I know. This is awkward and I’m being too hard on myself. It’s like you’re sitting in on my own personal roast. But I’m getting somewhere, because one of the things that I do like about myself is my ability to look inward, see yucky stuff and want to purge it and make a change. Sure, that may be an ability that many people have, but when you actually do it it feels so good that you just have to share about it to remind yourself and maybe others of how healthy the act is. How healthy it is to say I don’t have it all right, I mess up a lot, and I am the epitome of imperfection. But, but-tutut, I can do some things right and others really well. I just have to remember that from time to time or else Mopey McPj Pants re-emerges and sucks the life and creativity right out of me. Egh, I hate that chick; so inconsiderate.
Mmmm, what does that have to do with scones? A lot really. Because these scones came to be the day after I had one of these mini realizations. They, in themselves, represent my cognitive ability to turn on the light bulb when things are getting dim. And, not to mention, they’re pretty dang tasty, too.
This all ties in (sort of) with a little quote I jotted down earlier this week while reading Augustine’s Confessions (yes, this is my idea of light reading). Even though it’s taken a bit out of context, it still applies here. That even if no one notices what you’re doing you should focus on finding joy in the things you love to do. For me, this week, it was making these scones no matter how feeble an accomplishment they may be. Because they were something – a delicious, delicious something – of which I am very proud of.
- 1¼ cup whole wheat pastry flour
- ¼ cup almond meal (or sub ¼ cup more flour)
- ¼ cup old fashioned oats
- ½ Tbsp baking powder
- 1 Tbsp brown sugar
- ¼ tsp salt
- 1 tsp pumpkin pie spice
- 1 stick cold butter, cubed
- ½ tsp vanilla extract
- ¼ cup almond milk (or whole milk, cream or buttermilk)
- ¼ cup pumpkin puree
- 1 egg
- Preheat oven to 400 degrees.
- Add flour, oats, almond meal, baking powder, brown sugar, pumpkin pie spice, and salt to a food processor and process until well combined. Add butter and pulse until pea-sized.
- Transfer flour mixture to a large bowl. In a separate bowl, whisk together the almond milk, pumpkin puree, eggs and vanilla extract.
- Add wet ingredients to the dry and mix until just combined. If it’s still too sticky, add a bit more flour.
- Transfer to a floured surface, working with well-floured hands, and delicately pat into a 1-inch thick circle.
- Cut into 8 even sections and transfer to a parchment or silicone lined baking sheet. Bake for 22-24 minutes or until the bottoms are light golden brown and they look a little toasty on top.
- Remove from the oven and let cool on a cooling rack for at least 5 minutes before applying the glaze – they should be only slightly warm to the touch.
- ½ cup powdered sugar
- 1 Tbsp molasses OR ½ tsp maple extract
- 1-2 Tbsp unsweetened almond milk
- Once you’ve decided which glaze you prefer (I much preferred the maple, but I’m a maple lover at heart) stir the ingredients together in a small bowl until well mixed.
- Spoon over cooled scones and serve immediately.
- Store scones in an airtight container for up to three days, though they are best when fresh.
Kim of Mo'Betta November 24, 2012 at 9:25 am
The last pumpkin scones I made were amazing, but these definitely have a healthier ingredient list! Can’t wait to give them a try. I used a molasses ginger glaze on mine…I love molasses!
And you also have the ability to take mouth-watering pictures! I’m drooling over here…
Dana November 24, 2012 at 9:17 pm
Thanks Kim! You’re so kind : )
Tammy T November 24, 2012 at 10:58 am
You are awesome. Thank you for a very real post. And I can’t wait to make these babies!
Tammy
Maggie @ A Bitchin' Kitchen November 24, 2012 at 5:44 pm
I just stumbled over here from Foodgawker, and I’m so glad I did! These scones look amazing, and your photos are gorgeous! I just love pumpkin anything :)
Gaby November 24, 2012 at 6:40 pm
NOMNOMNOM. Haven’t made pumpkin scones in over a year, and even back then they didn’t have glaze. Musttrymusttrymusttry.
Peter Rorvig November 24, 2012 at 8:12 pm
HOLY SMOKES! Now this is a beautiful site…thanks for the blog! I’m going to share it with my wife…or maybe surprise her with some scones some morning? She’d appreciate that, I’m sure. I just started a blog of my own this month…random and strange at this point..but your blog helps me see what directness looks like. Thanks again…Peter Rorvig I found your blog through an article by Joshua Becker
Vespa Woolf November 25, 2012 at 5:13 am
What beautiful photos and I love the two glaze options. I really like that you don’t use any white flour, either–so much healthier than your average scones. I look forward to trying these! Thanks!
Julia November 25, 2012 at 4:41 pm
These look amazing! Scones are my weakness, so I will definitely be making these soon!
Love your blog! The design is fantastic. :)
Dana November 26, 2012 at 6:50 pm
Thanks, Julia! Are you Alina’s sister? You two look just alike. Funny you like my blog design because I ADORE yours! We should meet up sometime and talk blog and life things. Are you in Wichita?
Julia November 27, 2012 at 11:02 am
This is makes me laugh. Alina and I have been told we look alike A LOT, but we aren’t related….just friends! :) I live right outside of Wichita. I think getting together is a wonderful idea!
Dana November 27, 2012 at 10:11 pm
It’s amazing how similar you two look! Seriously, could be sisters. How lovely you live near Wichita! Perhaps we could meet up after Christmas sometime when things slow down a bit. Let’s be in touch!
Belinda November 26, 2012 at 2:15 pm
Love this post! You are so talented and creative!! Emails from you are like surprise treasures in my inbox. Thanks for sharing your genius! Can’t wait to try this latest recipe!
De November 28, 2012 at 3:15 pm
These look great. I’ve only recently started to try pumpkin things and I think I like them! Could these be made with regular whole wheat flour or do you think pastry flour is best?
Dana November 28, 2012 at 6:09 pm
regular or whole wheat flour would be fine! I just had whole wheat pastry on hand and prefer its texture best.
Meredith Wheeler November 29, 2012 at 8:21 pm
One more query: I looked for pastry flour at Dillons, but was unable to find it. Do you have to go somewhere special for this? What is the difference in texture with regular flour and pastry?
Sidenote: I have been dying to make these by the way. I have fresh pumpkin with this recipe’s name on it! :)
Dana November 29, 2012 at 8:51 pm
Haha, so glad you’re excited to make these! They’re quite tasty (especially with the maple glaze).
To answer your questions, 1) whole wheat pastry flour has more nutritional value than all purpose flour (it’s closer to its natural state, less processed), but has a finer texture than plain whole wheat flour, which has a more sand-like texture and can make baked goods too dense. That’s why WW pastry is a great healthy alternative for baked goods.
As for where I get it, I went to Natural Grocer’s as dillon’s seemed to be lacking any. I got a giant bag for like $4. Not a bad deal considering it’ll last me a while. Hope that helps!
Alexis @ Hummusapien December 6, 2012 at 8:45 am
Can’t wait to make these! What a fabulous and simple ingredient list!!
Lauren {The Talking Kitchen} December 10, 2012 at 6:04 am
I just made these (my first ever scone) and they are amazing. Great texture and flavor and so easy to make! Thanks for the recipe, next time I’ll have to double it. :)
Megan December 12, 2012 at 8:58 pm
Hi! These look fantastic and I’m hoping to make them tomorrow. However, I have a couple of questions about potential substitutions – Can I substitue AP flour for WW pastry? Or perhaps I can do a combination of WW (regular) and AP? Second question: I don’t have maple extract. Can I use real maple syrup? If so, would I change the amount?
Thanks for your help!
Dana December 13, 2012 at 7:05 pm
Megan, you can easily use all purpose in place. As for adding regular whole wheat, I would limit it to 1/3 cup at most because of its dense sometimes sandy texture. As for the maple syrup, yes you can add it in just make sure it’s pure maple syrup and not the fake stuff. I’d limit it to a few tablespoons and them compensate by cutting back on liquid OR adding more flour : ) Just play with the texture until it works. Hope that helps!
Susan Pantle January 20, 2013 at 1:34 am
I love scones! Can’t wait to try this! Good post niece! Keep those blue days in perspective!