Monday, November 28, 2011

Pumpkin Scones Revisited

Before I get to the pumpkin scone, I just want to say... I dropped my camera into the kitchen sink the other day and totally broke it so this photo is the best I could come up with!

I received a comment today from regarding my pumpkin scone recipe.
Here's the comment:
I tried this recipe as I thought the combination of spices would be delicious. I'm going to go back to my recipe that used butter and sugar. The scones I made with this recipe were hard, dry and tasteless. Using sugar and butter will vastly improve the texture and flavor.

So after reading the comment from "anonymous" I decided to make the scones again this afternoon. Maybe, I thought, I got lucky the first time with this recipe and they just happened to come out great. I thought maybe they're really not as great as I thought they were. Well, guess what, They are great!

I found these scones to be light, moist and delicious, just like the first time I made them. These are cream scones so they don't have egg or butter in the recipe. They rely on the fat from the cream and the pumpkin puree to give them moistness.

There are certain steps that need to be taken when making scones.

First, all the ingredients need to be very cold. The butter, if using, needs to be cold ( or frozen) and cut into small pieces. The cream needs to be cold, even the bowl should be cold.

Second, you need to mix the wet with the dry very lightly and only til just incorporated. If you overmix the scones will come out hard.

And lastly, make sure your measurements are correct. If your cup of flour measures 5 ounces, rather than mine at 4.5 ounces, then you're using too much flour, which can change the recipe and lead to a dry hard scone.

So, anonymous, I'm sorry your pumpkin scones came out dry, hard and tasteless.

Oh and one more thing. If you don't put the glaze on top, yes, they will not be very sweet.


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