Please tell I’m not alone when every night I convince myself that I’m going to get to bed early and then before you know it, it’s almost 11 p.m. I totally have the best intentions, but then I start folding laundry, do a quick 20 min stint on the elliptical, followed by checking my email, scrolling through Instagram and then proceed to watch 3 episodes of Suits on Netflix with Chris…then boom it’s late!
Story of my life! But it’s not like I’m suffering from lack of sleep, or am trying to stock up pre baby. I just think I need more sleep. I totally function fine with what I’m getting, but I certainly don’t get the recommended 8 hours. And honestly, there’s so much to do! This past week has been great because I’ve been off of work waiting for this little one to arrive and I get SO much done during the day. I don’t think it’s nesting, I actually just have the time to get around and do the things during the week right now!
The weekends are spent for fun, so aside from trying to get some things done with Raisin on Saturday or Sunday like yard work (which he enjoys), cleaning out the pantry and wiping down kitchen shelves just isn’t a priority. But right now since I’ve had the past week off, those meaningless to do’s have gotten done and they can finally stop nagging the back of my brain! The little chores are crossed off the list and I can get on to other things.
Like I said, weekends are for fun and this one was pretty awesome. I’d have to say it was one of my all time favourites even though it was quite simple. To top it off, it may be the last one we spend as a little unit which made it even more special. We totally biked all day both days, had picnics, met with friends and did some fall fun activities outside. We started each morning in pj’s and Raisin helped me with some much needed pumpkin scone making. It was a great kick off to what was an amazing weekend.
I love me a good scone, and this was was good…not great. Because let’s be honest scone greatness comes from butter and cream – which these ones lacked, but the flavour profile is totally there. They’re a healthier version which explains their density vs. the flakey melt in your mouth scones – but no shock they didn’t last long.
I couldn’t let autumn go by without making a pumpkin scone – I mean what kinda season would it be without adding pumpkin puree to scones or a muffin or a cake?! It just had to happen. The spices and glaze are what give these scones a win, but without them, I’m not sure I’d make them again. But who am I kidding, give me a coffee and a scone and I’ll devour it pretty quickly. If you’re looking for a healthy scone alternative and something pumpkiney – try em out. And lucky you, there’s still time before pumpkin spice is replaced by ginger bread!
Vanilla-Glazed Pumpkin Scones
Ingredients For the Scones
Cooking spray or oil mister
1/2 cup cold lowfat 1% buttermilk
1 large egg
1 teaspoon pure vanilla extract
5 tablespoons canned pumpkin puree (not pumpkin pie filling)
1/4 cup packed dark brown sugar
1 vanilla bean
1 cup white whole wheat flour
1 cup unbleached all-purpose flour, plus more for the work surface
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 tablespoons very cold butter, cut into small pieces
For the Glaze
2 tablespoons cold fat-free milk
1 cup powdered sugar, sifted
1 – Preheat the oven to 375°F. Spray a baking sheet with oil.
2 – In a medium bowl, whisk together the buttermilk, egg, vanilla, pumpkin puree, and brown sugar. Using the tip of a sharp knife, cut along the length of the vanilla bean to split it open. Scrape half of the seeds into the bowl and whisk well; reserve the remaining seeds for the glaze.
3 – In a large bowl, whisk together the flours, baking powder, pumpkin pie spice, nutmeg, cinnamon, and salt. Using a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse meal.
4 – Add the buttermilk mixture and stir until just moist. Turn the dough out onto a floured work surface and knead lightly four times with floured hands. Transfer the dough to the baking sheet and shape it into a 9-inch round about 3⁄4 inch thick. Using a knife, cut the dough all the way through into 12 wedges.
5 – Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack and let cool for about 10 minutes before glazing.
For the glaze
1 – Meanwhile, in a medium bowl, whisk together the remaining seeds from the vanilla bean and the milk.
2 – In another medium bowl add the powdered sugar. Using a spatula mix in the milk and combine well until it is mixed through and forms a thick glaze.
3 – Put the scones on parchment or wax paper and drizzle the vanilla glaze over the scones using a spoon. You can also dip the tops of the scones into the glaze, and then let them sit on the paper to harden. Serve warm. Leftovers can be stored in airtight containers for up to 2 days.
Serves: 12 | Serving Size: 1 scone
Per serving: Calories: 168; Total Fat: 4g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 24mg; Sodium: 708mg; Carbohydrate: 30g; Dietary Fiber: 2g; Sugar: 14g; Protein: 3g