Hi friends!
Welcome to the fifth edition of The Farmhouse Edit: where we share what we’ve been coveting and discovering, from the best of beauty and beyond. Let’s dive in!
What We’re Watching:
This week we’re watching Wilderness - seeped in revenge, drama, twists and well the outdoors. It’s the perfect fall spooky season watch and will definitely keep you on the edge of your ~ sofa ~.
What We’re Cooking:
Pumpkin. Scones. I found this recipe on Instagram for knock off Starbucks pumpkin scones, frosting and all. If you try it, PLEASE send us a pic! And maybe a scone for good measure.
What We’re Wearing:
I came across these stunning Sam Edelman tall boots on TikTok the other week and have been lusting after them ever since. They seem like the ideal fall boot - suede, great heel height, well priced, go with everything.
What Beauty We’re Loving:
We love an easy to use product that gives the effect of a full effort routine - enter ColourPop Super Shock Eyeshadow. I personally love the shade Ritz; a shimmery gold that can be worn on its own or layered with any shadow base, but the formula is stunning so I believe any shade would be gorgeous. So easy to apply, brightens the eye, looks like a full effort or a casual day look - I love it and have been recommending it everyone.
What We’re Cooking:
Pumpkin. Scones. I found this recipe on Instagram for knock off Starbucks pumpkin scones, frosting and all. If you try it, PLEASE send us a pic! And maybe a scone for good measure (recipe at the bottom).
What We’re Reminding Ourselves:
Doing something nice for someone else not only feels amazing, impacts both your day and theirs, but it also inspires others around you to do the same. Go out of your way this week to do a little kindness for someone - pay for their coffee, smile to someone on the street - try it and tell us how it felt!
Until next week! xo Amandine
PUMPKIN SCONE RECIPE
INGREDIENTS:
2 cups all-purpose flower
1/3 cup brown sugar
2 teaspoon pumpkin pie spice
1.5 teaspoon baking powder
1/2 teaspoon salt
1 stick/1.5 cups unsalted butter, cold
1/2 cup pumpkin puree
3 tablespoons heavy cream
1 teaspoon vanilla extract
VANILLA ICING:
1 cup icing sugar
3 tablespoons heavy cream
1/2 teaspoon vanilla extract
PUMPKIN ICING:
3/4 cup icing sugar
1 teaspoon pumpkin pie spice
1 tablespoon pumpkin puree
2 tablespoons heavy cream
DIRECTIONS:
1. Preheat oven to 400 F
2. Mix pumpkin puree, cream, egg and vanilla
3. Mix dry ingredients separately
4. Add butter cubes into the dry mix and cut the butter into the dry mix until there are only small pea sized bits of butter (can use hands)
5. Make a well in the centre of the dry mix and pour the pumpkin mix into the middle, stir together
6. Kneed dough until fully combined on a floured surface
7. Form dough into one large round shape, about 1 inch thick, then cut into 8 triangular pieces
8. Bake on parchment lined sheet sheet tray for about 15 minutes, or until lightly browned.
9. Allow to cool completely before icing - try to allow vanilla icing to fully set before drizzling with pumpkin icing