Pumpkin Scones

Now that it’s fall, it’s time for everything pumpkin. Pumpkin spice lattes (you’re probably sick of hearing about them), pumpkin cake, pumpkin pie…the list goes on. So of course I took advantage of my concussion (see my post about that here) to make these bad boys. I have now made these guys three times and I must say, they’re quite delicious. Find the recipe here.

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First some flour, sugar, and spices went into the food processor.
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After the dry ingredients were mixed, the butter was added. My favorite part about this recipe is the fact that you do almost everything in a food processor. It means you don’t have to mix anything with a spoon or your hands (well, until the end of the recipe) and it means there’s no need to use a pastry cutter to combine the butter with the dry ingredients. Basically, the food processor has changed my life.
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In a separate bowl, the pumpkin puree, egg, and cream were combined. Then the liquids and dry ingredients came together and made beautiful pumpkin scone dough!

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Yay! We’re finally putting the scones in the oven! In the recipe that I used, you’re to roll out the dough and then cut it into eight triangles, but I prefer to just shape my scones with my hands. Once the scones are all baked (I cooked them for 14 minutes, 10 in the middle, 4 on the top) put them on a wire rack to cool. After they cool it’s time to put not one, but TWO glazes on your beautiful scones. One is just a regular glaze and the other is a spiced glaze.
IMG_1160 IMG_1147 IMG_1165Aren’t they just beautiful? *Sigh* Mama’s so proud of her babies. (If you continue to read this blog, you’ll realize that I consider scones my thing.) A little tip for you: these are best served warm so I recommend popping one in the microwave for 15 seconds MAX before eating.

What pumpkin desserts are you making this fall?

Lemon Blueberry Muffins

This recipe originally come from the blog Crazy for Crust and you can find the original recipe here.

As always, I found this recipe on Pinterest. I was hanging out with my friend at the time I saw them and she was like, “Those look so good!” I told her I would make them for her. So, enjoy! Also, my apologies for the terrible lighting in my kitchen. I’m still trying to find the best way to shoot pictures of my recipes.

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Aren’t these blueberries gorgeous?
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This last picture is of the ganache that can be put on top of the blueberry muffins. This ganache is made up of white chocolate and heavy cream. I didn’t manage to snap a picture of the muffins after they had been dipped in ganache, but the recipe website has some nice pictures. 🙂

A few things about these blueberry muffins… First of all, they’re really thick, which makes them really filling, but personally, is not a texture that I particularly enjoy. However, the taste is delicious and there is an option at the bottom of the recipe to make your muffins less thick. Also, the ganache is magical and transforms itself into a lemon glaze when you put it on top of your muffin (not really, but that’s what it tastes like).

What have you been baking lately?