While I would like to say that by this time tomorrow I will be in San Francisco, that would be a lie. By this time tomorrow plus a couple hours, however. Is another story.

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
2 eggs
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.

I am submitting this to Meeta’s Monthly Mingle, which is being hosted this month by Aparna of My Diverse Kitchen.

You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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27 Responses to Monthly Mingle – Pumpkin Chocolate Chip Scones

  1. Lea Ann says:

    I am not a baker, but did try some scones a couple of months ago with great success. I was amazed. I’m going to save this recipe and try them soon! Thanks for the post. They sound perfect for the upcoming holidays.

  2. Palidor says:

    They look lovely. Chocolate chips make just about any baked good better. 🙂 I certainly will be thinking about you this weekend. I’m sure you will do great! Like you said, you put in the training, so you are totally ready for it.

  3. Kalyn says:

    Good luck in the marathon! I am so completely impressed that you’re doing it!

  4. Mari says:

    Good luck in the marathon! You are doing an amazing thing

  5. Denise says:

    Wishing you luck in the marathon…these look so good

  6. Justin says:

    good luck… i’m extra impressed because SF is so insanely hilly!

  7. comfycook says:

    Keep up the good work in the marathons. With your determination, I know you are going to do well.

    I don’t usually make scones but they are perfect for high tea and these look yummy, to boot.

  8. Debinhawaii says:

    You are going to do so well in the marathon–you know you are ready to go–can’t wait to hear your results.

    The scones look great–nothing like a good High Tea.

  9. Amy says:

    Good luck, Joanne! I’m so excited for you. And jealous…San Fran is my hometown and I miss it terribly.

  10. Megan says:

    Good luck in the marathon! You’ve worked really hard to get where you are and I know you’ll do really, really well. We’re all rooting for you!

  11. You will do an awesome job in SF – knock ’em dead!

  12. Karine says:

    Your run will go great! And then enjoy San Francisco, it is such a great city 🙂

  13. Have a wonderful time! You will do great.
    Lovely scones, such great fall flavours.

  14. Luigi says:

    Good luck in the Marathon! I can’t imagine running 26 miles, Wow, thats crazy and somewhat scary! lol.

  15. burpandslurp says:

    BEST OF LUCK– wait, what am I saying, you don’t need luck at all! I KNOW you’ll rock it, Joanne! Go FLY!!!

  16. Aparna says:

    Scones for High Tea, perfect! Thanks for joining us.
    And Good Luck with the marathon. I know you’ll do well.

  17. Shannon says:

    GOOD LUCK!!!! i know you’ll rock it 🙂 especially after fueling on these amazing treats!

  18. Muneeba says:

    Looking forward to your updates from SF! All the best for the upcoming marathon … u’ll ace it, no worries! The pumpkin scones are driving me nuts … I have all the ingredients at home right NOW … must make!

  19. Lo says:

    Yeah, I can do pumpkin and chocolate. Definitely. And scones — definitely one of life’s small pleasures. Bet these would be great with a cup of chai.

    Have a great time in SF — I’m positive you’ll have lots to tell us, and I’m looking forward to it.

  20. girlichef says:

    Yum, they look delicious!! SF!! That’s so awesome…best of luck…bring some of these babies for fuel 🙂 Luvin’ the pumpkin…craving it again, now.

  21. Jen says:

    first of all, I LOVE SCONES…pumpkin and chocolate, I so want to go to Alice’s Tea cup to get a pumpkin scone right now!

    you rock!

    You should be so proud of yourself!

    Good Luck! :)))

  22. Best of luck Joanne. How cool that we can track your progress! 😀

    These scones do look so good!!!

  23. Yosha says:

    Mmmm this looks good! Will be in my list of things to try. I did try the pumkin pasta you made a couple of posts ago…excellent! I thought I made enough for a couple of meals but with two brothers in the house there was just enough for one of their lunches today!

    Best of luck on the marathon…and enjoy SF

  24. These sound so scrumptious with chocolate chips and pecans. YUM!! I hope you made it to SF safely! You’ve trained so hard – I know your going to do excellent. That is so cool that we can get updates!

  25. Kerstin says:

    These look completely addicting, I’m a big scone fan!

  26. gaga says:

    I love how pumpkin is going in everything these days. This looks delicious!

  27. Sophie says:

    What georgous looking scones!! Just beauties!!

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