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.
Pumpkin Scones with Maple and Molasses Glaze
- 1 1/4 cup whole wheat pastry flour
- 1/4 cup almond meal (or sub 1/4 cup more flour)
- 1/4 cup old fashioned oats
- 1/2 Tbsp baking powder
- 1 Tbsp brown sugar
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 1 stick cold butter, cubed
- 1/2 tsp vanilla extract
- 1/4 cup almond milk (or whole milk, cream, or buttermilk)
- 1/4 cup pumpkin puree
- 1 egg
Maple and Molasses Glaze
- 1/2 cup powdered sugar
- 1 Tbsp molasses OR 1/2 tsp maple extract
- 1-2 Tbsp unsweetened almond milk
- Preheat oven to 400 degrees (204 C).
- 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.
Maple and Molasses Glaze
- 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.
*Nutrition information is a rough estimate calculated with glaze containing molasses and the lower end of the range of almond milk.