Yesterday I offered to help my mom with some preparation for her classes, and she responded by saying she didn't want to ask me because I have a life; to which I responded that I don't.
Leaving a place I had called home for four and a half years wasn't easy, although the decision wasn't as hard as I thought it would be. Now, after having been back in the states and staying with the 'rents for just over two months (not including surgery time before), I'm happy to say I've had a soft, cushioned landing. I have needed this gentle downtime, a vacation, picking up the pieces, to recover.
Most of the time, I'm OK with not really having a life. I'm not gonna lie-- the highlight of my day is cooking dinner for my family; of my week, going to the farmers' market. I have wacky sleeping and eating schedules, I spend too much time looking at food blogs and doing things related to food, and most of the time I wear pajamas around the house. I live vicariously through books and movies. I'm transitioning back into this part of the world slowly, but surely. And I'm comfortable.
On top of having to transition from a foreign country back to my homeland, I had to adjust to the life of a handicapped person for some time. This couldn't have been done without the help and support of my physical therapists and office where I attended P.T. on a triweekly basis. They guided me through a process that otherwise would have been a lot harder to take, especially because I was so active before my knee injury. Because of this, out of gratitude I decided to make these special women a fall favorite- pumpkin scones with maple glaze. They're so yummy, C. even asked for the recipe… I hope you're reading this, and make them at home! Thanks again!
Pumpkin scones with maple glaze
Scone recipe adapted from Brown Eyed Baker
Makes 8 scones
2 cups all-purpose flour
7 TBSP sugar
1 TBSP baking powder
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground ginger
6 TBSP cold butter, cut into small pieces
½ cup puréed pumpkin (use organic or homemade when possible)
3 TBSP whole milk (you can substitute half-and-half or cream)
1 egg (use free range organic when possible)
3 TBSP pure maple syrup
½ cup powdered sugar
Vanilla sanding sugar or festive sprinkles, for finishing
Preheat the oven to 425F with rack in the middle. Line a baking sheet with parchment or a silicone baking mat.
To make the scones, combine the flour, sugar, baking powder, salt, cinnamon, and ginger in the bowl of your stand mixer. Mix on low speed with the paddle attachment for about a minute, or until well mixed. Add the pieces of cold butter into the mixture and blend until only small pieces of butter remain but most of the mixture is uniform and has the texture of sand. (You can do this by hand in a large mixing bowl with two knives, a pastry blender, or a fork).
In a separate, small mixing bowl or measuring cup, mix together the pumpkin purée, milk, and egg. Fold the wet ingredients into the dry ones, and form the dough into a ball. Pat the dough into a circle about 1 inch thick on a floured work surface. Use a knife, bench knife, or pizza cutter to first mark the dough with an "X" and then another one, as if forming an asterisk. You'll end up with 8 triangular pieces. Place the scones on the baking sheet and bake in preheated oven 14-16 minutes or until slightly darker in color and baked through. Cool completely on wire rack before icing.
To make the glaze, combine the maple syrup and powdered sugar in a small bowl by drizzling the syrup slowly into the powdered sugar and mixing with a fork. Drizzle over cooled scones (I find doing this over a piece of wax paper, parchment, or foil makes for easy cleanup) and top with sprinkles or sanding sugar to finish.