That is right, this is the big weekend. On Sunday. October 18. I will be running in the first of (hopefully) many marathons to come. Am I excited? Yes. Am I nervous? Yes. Does the thought of running 26.2 miles make me want to vomit, just a little bit? Yes. Does it help that looking at the elevation map for the race instantaneously caused shooting pains to run up and down my abdomen? Definitely not.
But irregardless of how my stomach feels about this endeavor, I know that I have trained as best as I could. I have done the mileage. And so I am ready.
SF here I come!
I will continue to blog from SF, by the way. I have so much food that I have made recently to share with you guys that the thought of getting any more backlogged makes me almost as ill as looking at the race course does. Plus blogging soothes me. It is my anti-drug, if you will. And I think I will need that in the next few days otherwise I might just turn to injecting heroin into my veins as a palliative. And no one wants that.
If you have any desire to track me during the race, you can have updates text messaged to your cell phone on Sunday. Just go to Nike’s website and add in my name to their runner tracker (Joanne Bruno), and you will receive my splits as they happen.
I was excited when I saw that the Monthly Mingle theme for this month was High Tea Treats. The last time I had High Tea (which was also, incidentally, the first time) was with FACES, the MD/PhD women’s group here at Cornell. We went to this fabulous place called Alice’s Tea Cup where I proceeded to eat my weight in scones, tiny sandwiches, cookies, and pastries. The tea was good too. Not one of my shining moments, nor one of my healthiest dinners, but c’est la vie.
My favorite item that was served at Alice’s Tea Cup was the pumpkin scones. These things were huge, incredibly moist, and a revelation when served warm. I remember walking out of there that afternoon, turning to Sophie and saying, “That is what I need to learn how to do.”
Hence the inspiration for this recipe.
And how did they compare? Well, mine were slightly smaller than the Alice’s Tea Cup version (which I think my body thanked me for), plus I added in chocolate chips and pecans. So they were different. But still good. The spices in them reminded of the holidays and the hint of pumpkin made me envision all of the fall desserts that are looming in the imminent future. Forget sugar plums, I have visions of pumpkin cheesecake, apple pie, and sweet potato muffins dancing in my head.
Being that the best part of baking is sharing the goods with other people, I sent my awesomely excellent running partner, Alan, home with a bunch of these after my last TNT practice last night. (It was depressing and I don’t really want to talk about it.) So Alan, if you’re reading this, I hope you like them!
Pumpkin Chocolate Chip Scones
Serves 16, adapted from A Dash of Sass
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/3 cup sugar
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tbsp vanilla
1/2 cup canned pumpkin
1 tbsp half and half
1/2 cup butter, cold, and chopped into small pieces
3/4 cup chopped, toasted pecans
1/2 cup chocolate chips (or raisins or dried fruit or more nuts)
1. Preheat the oven to 375 and line a baking sheet with parchment paper.
2. Stir together the pumpkin, cream, one egg, and vanilla until well-combined. Place in the fridge.
3. Sift together the flour, baking powder, salt, and sugar. Mix in the spices.
4. Using a pastry blender or two forks, cut the butter into the flour mixture. Work it until it resembles coarse sand. Whatever that means.
5. Add the cold wet ingredients to the crumbly dry ingredients. Mix until just combined.
6. Stir in 1/2 cup of the pecans as well as the chocolate chips.
7. Pour the dough onto a lightly floured surface and shape into a 7-inch square. Cut into quarters. Cut each of the quarters into quarters. Place on the baking sheet.
8. In a small bowl, beat the remaining egg. Brush the tops of the scones with the egg. Sprinkle some sugar and the remaining 1/4 cup of pecans over the tops of the scones. Bake 16-17 minutes.