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My heart is busted.
For the past 3 months, I’ve watched one of my children goes through unimaginable pain and suffering I wish I could stop. I’ve been in desperate situations that I never thought I’d be in as a mother.
In tears, I’ve experienced many “I can’t do this!” moments.
But one thing that keeps me focused on moving forward and helps me to process this life is the fact that no matter what happens or whatever scary situation I find myself in, I can always talk to someone about it.
That means everything.
Moments of Connection
When I’m connecting with my family and friends and sharing the latest update on David (my four year old son with aplastic anemia), coffee and comfort foods are never too far away. Coffee, in particular, is a part of my everyday life, but even more so now. I start every morning with a cup of coffee as I talk about plans for the day with my husband and kids, and when I can’t be at home because I’m in the hospital with David…coffee keeps me going and helps me to stay alert and attentive to David’s needs.
Actually, when we’re in the hospital during yet another admission and Ruben and the kids come to visit, they almost always arrive with a hot cup of coffee.
They know…coffee is my love language. 😉
Then as I sip on coffee, we talk.
Pumpkin Scones
Lately, I’ve been drinking my fair share of pumpkin spice flavored coffee. But since my kids can’t really enjoy that with me, I decided to use Coffee-mate Pumpkin Spice liquid creamer to whip up a fun Fall treat — Pumpkin Scones.
These scones are truly delicious! They’re best served hot, shortly after you take them out of the oven.
I hope you enjoy the recipe:
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 6 tablespoons butter, chilled and cut into 1-inch pieces
- 1/2 cup canned pumpkin puree
- 1/4 cup pumpkin spice Coffee-mate liquid creamer
- 1 egg, lightly beaten
Instructions
- Preheat oven to 425 degrees, then grease a baking sheet and set aside. (I used coconut oil to grease the baking sheet, but you could also spray it with non-stick spray or line with parchment paper.)
- In a large bowl, whisk together the flour, sugar, baking powder, sea salt, cinnamon, nutmeg, cloves, and ginger.
- Scatter the butter over the flour mixture and using either two butter knives or your hands, incorporate the butter. Once the butter is incorporated, set mixture aside.
- In a separate smaller bowl, whisk together the pumpkin, liquid creamer, and egg.
- Pour the wet ingredients into the dry ingredients and stir together using a spatula or spoon until the mixture becomes a soft dough. (May need to use your hands for this step as well.)
- On a floured surface, roll the dough out so that it becomes a large, 3/4-inch thick circle.
- Place the dough onto the greased baking sheet and using a pizza cutter, slice into eight pieces so that it resembles a sliced pizza.
- Place the baking sheet in the oven and bake for about 15 minutes or until the scones are golden brown.
- Once the scones are removed from the oven, allow them to cool for about 10 minutes, then drizzle with Pumpkin Spice Glaze (see recipe below) and enjoy!
Pumpkin Spice Glaze
What truly brings out the deliciousness in the scones is definitely the glaze. It’s easy to make and can be whipped up while the scones bake.
Here’s the recipe:
Ingredients
- 1 cup powdered sugar
- 2-1/2 tablespoons pumpkin spice Coffee-mate liquid creamer
Instructions
- In a small bowl, mix ingredients together until smooth.
Family & Friends Make Traveling Down Bumpy Roads Easier
As the roller coaster ride continues with my little guy’s health, I know I can keep going and move forward because of the awesome friends and family I have to lean on. They always provide a listening ear, a hot cup of coffee, and many offers of something good to eat.
Do you have any favorite Fall recipes or traditions? Do you connect with family and friends over coffee?
In the fall as kids, we would always roast a pumpkin and the pumpkin seeds. My mom would make pumpkin bars with cream cheese frosting. I always loved those moist pumpkin bars. I haven’t made that recipe in a long while since my husband doesn’t like pumpkins. He will eat pumpkin pie and that’s it.
Your pumpkin scones looks just wonderful, thanks for sharing the recipe. I may have to make a batch during the week for the kids and myself.
Hang in there with David. It can be a long hard road, with support and prayers, you all can make it through. I can’t wait for the day when you share that David is healed from this awful disease he has.
Thank you, Shelly.
I’m glad that you can find some comfort in a cup of coffee during these hard times 🙂 Sometimes it’s the simple things, right?
This recipe looks delicious! I tried another recipe for pumpkin scones recently, but they turned out very gummy on the inside. So I’m excited to try these…I love pumpkin coffee and pumpkin scones!
It is the little things, Erin. 😉
I’ve been on a pumpkin kick and these look amazing! I can’t wait to try it!
Thanks, Gina! I hope you like them!
I tend to connect with my mom and MIL over coffee. I’m the only coffee drinker in m house so my at home coffee time is just me and my quiet mornings. #client
I’m right there with your Saidah. I’m the only coffee drinker in my house, too, so it’s always nice to be able to connect with fellow coffee drinkers when they come over to visit.