If anybody was wondering what those ugly golden-brown lumps in yesterday’s post were, here’s your answer: they’re pumpkin scones, made with this recipe (without the glaze).
This was my first time ever making scones. I don’t know what took me so long, because I adore them. Since I have a good amount of pumpkin puree in my freezer waiting to be used, pumpkin scones seemed liked a good idea.
The dough came out really sticky, and since scones are all about texture I didn’t want to do anything that could mess them up, such as add more flour or handle them too much. So I just cut the dough into rough triangles and plopped them on the baking sheet just as they were, not even attempting to smooth out their tops or anything.
Apparently I did something right, because the scones were wonderful! The firm, crusty exterior gives way to the soft and crumbly insides and releases the lovely scent of pumpkin pie spice. I wonder whether the people sitting next to me at the Harry Potter movie last night noticed when I pulled one out of my purse and started nibbling on it. (Scones make delightful movie snacks, by the way. You should try it!)