Ode to Mothers

 

Mother’s Day was lovely here in the house of Fairchild.  Mike made a delicious meal while I watched a Harry Potter movie with the boys.  I heard Mike whipping, clanking, stirring, beeping – all the noises an industrious kitchen makes.  It made me smile.  He used recipes from the April/May edition of Cook’s Country.  The chicken was tender, juicy and flavorful because it was cooked in cream – anything tastes delicious with some cream.  He made “Fingerling Potatoes” and asparagus with a Parmesan crust.  DIVINE! 

Doesn’t it look delicious?

Thanks to my sweetie! 

I have been doing some Mother’s Day pondering – thinking about all the women who have influenced me.  There are so many and not all of them are mothers with children, but are mothers at heart.  I am grateful for my own mother and mother in law – for the women that they once were and the women they are today.  I am grateful for all the women that have gone before me and set such marvelous examples.  I am grateful for good friends who are amazing and honest mothers themselves.  Being a mother is not always easy and the rewards are not always immediate, but it is worthwhile and I can honestly say that it is my favorite job (and I have had more than a few jobs).   I am also very grateful that as a mother, I can take a nap every once in awhile too!

Yummy Pumpkin Scones

I made Pumpkin Scones this morning - Yummy.  Here is the picture and the recipe.

PUMPKIN SCONES

Serves 6

SCONES

2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg

POWDERED SUGAR GLAZE

1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk

SPICED GLAZE

1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

Directions:
Prep Time: 15 mins
Total Time: 30 mins

 TO MAKE THE SCONES:
1.  Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
2. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
3. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
5. Bake for 14?16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
TO MAKE THE PLAIN GLAZE:.
6. Mix the powdered sugar and 2 tbsp milk together until smooth.
7. When scones are cool, use a brush to paint plain glaze over the top of each scone.
8. AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
9. Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a wisk.