we make do.

and we do it pretty well.

living in the boondocks god’s country northern wisconsin, the nearest starbucks is exactly 64.3 miles away….i used to have one just down the street. although i gave up coffee last year (and would never trade in my current life/home in the country), i would love to have access to chai tea lattes, tiramisu cake pops, breakfast sandwiches, and all the bakery items once in a while. i have a few gift cards burning holes in my wallet, just waiting to be used.

once i am able to wear my riding boots and fall layers, i crave fall foods….especially pumpkin. i’ve been making pumpkin smoothies, pumpkin cream cheese to top pumpkin bagels, pumpkin molasses cookies, pumpkin in yogurt. i couldn’t get starbucks pumpkin scones and a pumpkin chai tea latte out of my head last week…so on friday we made them for breakfast. and now i’m craving them again….

pumpkin chai latte (adapted from kitchen simplicity)
1 cup milk (i used almond milk)
2 tablespoons pumpkin puree (not pumpkin pie filling)
1 tablespoon maple syrup
pinch ground cinnamon
pinch ground ginger
pinch ground cloves
crack of freshly ground black pepper
pinch of salt
1 black tea bag

mix together all ingredients, except for tea, in a small saucepan. bring to just barely a simmer, stirring occasionally. remove from heat, drop in tea bag and let steep for 4 minutes. remove teabag and serve immediately. garnish with cinnamon.

starbucks pumpkin scones (food.com)
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
.
preheat oven to 425 degrees F. lightly oil a baking sheet or line with parchment paper. 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. in a separate bowl, whisk together pumpkin, half and half, and egg. fold wet ingredients into dry ingredients. form the dough into a ball. 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. bake for 14 to 16 minutes. scones should begin to turn light brown. place on wire rack to cool.
.
make the plain glaze: mix the powdered sugar and 2 tbsp milk together until smooth. when scones are cool, use a brush to paint plain glaze over the top of each scone. as that white glaze firms up, make the spiced icing: combine the ingredients for the spiced icing together. drizzle this thicker icing over each scone and allow the icing to dry before serving. (or eat it right away….like we did!)
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2 responses to “we make do.

  1. Sheena, I couldn’t agree more as soon as weather dips to 60’s bring on the pumpkin flavors. My kids are learning to love it too.

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