For the past week or so, the island has been blanketted in fog. Occasionally in the afternoon we get glimpses of blue sky which sends shots of light through the lingering wisps of fog, creating forests of sunbeams. Even though I know that the sky is blue up above the fog bank, I live in a cocoon of grey softness.
The fog will pass eventually, and we’ll have several days of full on sunshine. Time enough to finish up all the gardening in preparation for the short, wet days of winter, when it isn’t such an appealing idea to kneel out in the wet garden.
But for now, we’ll walk the dogs, fix the fences, move the cattle, and enjoy the restful times reading in front of the fire. It really is fall now!
Nothing like pumpkin and spices to knock us upside of the head to remind us! These scones are so easy and yummy, that they deserve to be made several times through the next month or so, during pumpkin season. Although there’s absolutely no reason that they can’t be made at any other time.
3 c flour
6 T sugar
1½ T baking powder
½ t salt
½ T ground ginger
½ t cinnamon
½ t nutmeg
½ c butter
½ c chopped crystallized ginger
1 large egg
¾ c pumpkin (1 – 14 oz / 398 ml tin is enough for 2 batches with a bit left over)
½ c milk
1½ c icing sugar
1 t vanilla
3 T milk
Preheat oven to 425°
The dough will be fairly soft.
Cut into 3 equal sized pieces.
Dust the surface with more flour, and pat each piece into a ½” thick round.
Bake in the center of the oven for 15 minutes.
Snip off one corner, no more than a quarter inch, and drizzle the glaze over the scones.