{"id":3204,"date":"2011-05-01T10:23:34","date_gmt":"2011-05-01T15:23:34","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?p=3204"},"modified":"2014-03-16T23:04:10","modified_gmt":"2014-03-17T04:04:10","slug":"pumpkin-scones","status":"publish","type":"post","link":"https:\/\/debslunch.com\/debslunchblog\/pumpkin-scones\/","title":{"rendered":"Pumpkin Scones"},"content":{"rendered":"

Pumpkin scones are a little hard to do, compared to other scones that are basically just a biscuit, because of the pumpkin. It throws off the flour : fat : liquid ratio, if you use fresh puree – and I’ve often assumed that commercial bakeries use dehydrated pumpkin flakes<\/a>, something like the mix & eat baby food I used to prefer when my kids were little; you could add squash flakes or pea flakes to the rice cereal. They also come out of the oven looking kind of un-prepossessing – and kind of need a glaze. Although a sprinkle of big crystal sugar would probably be nice, too.<\/p>\n

There’s an off recipe for pumpkin scones floating around – it’s on Epicurious<\/a> – and I’ve been sent it in my Splendid Table<\/a> newsletter. This morning, trying to figure out what to do with the carton of squash puree I’d thawed on Friday (thinking pumpkin soup, pumpkin pasta<\/a>, that did not come to pass – that evening we walked to a brew pub<\/a> and I had a Cubano and Mark had meatloaf) I thought maybe I should take on that recipe – bet I could fix it. As I was pondering though, I had this vague recollection – Maybe I already worked on this recipe … Sho nuff<\/a>.<\/p>\n

I spiced them up a little differently today – added some diced candied ginger because I found a bag with two slices and a little pre-diced in the bottom shoved in at the back of my baking cabinet, and I used cinnamon, ginger, allspice and mace. And I like dates and pumpkin, so I put in some of those chopped dates rolled in oat flour, that look like little sticks<\/a>, because I had a bag of ’em in the fridge.
\n