I’m guessing that like 97% of the canned pumpkin in this country is used during the time from Halloween until Thanksgiving. So if I could figure out a way to get people to use this in recipes all year round, I’d be a total superstar in pumpkin puree marketing circles.
Imagine that. It would be…awesome? Anyway, maybe I should rethink
this whole post-Foodwishes career path, but in the meantime, here’s just one
example of how I would convince the public that pumpkin is great for anytime of
the year. Ironically, I did this because I had leftover pumpkin from
Thanksgiving, but still.
I may have covered this in the last scones post, but I’ve
never been a huge fan of the scone. I’ve always considered it some sort of
effeminate biscuit, but I’m starting to come around in my old age. There’s
nothing like a freshly baked scone with a steaming hot cup of tea or coffee,
especially one tricked out with pumpkin, toasted pine nuts, and maple glaze. I
hope you give this a try soon…or anytime! Enjoy.
Ingredients for 12 Pumpkin Scones:
8 ounces by weight all-purpose flour (about 1 3/4 cups)
1/4 cup white sugar
1 tbsp baking powder
1 tbsp baking powder
1/4 tsp baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
1/3 cup toasted pine nuts
1/4 teaspoon salt
6 tablespoons unsalted butter
1/3 cup toasted pine nuts
1/2 cup pumpkin puree
1/3 cup buttermilk
1/3 cup buttermilk
additional flour as needed
1 egg beaten with a few drops of milk or water to brush scones before baking.
1 egg beaten with a few drops of milk or water to brush scones before baking.
9 comments:
"Little" counter: 11.
Couldn't help but giggle when I heard "freakishly small whisk." Then I saw it and laughed harder. These scones look delicious!
Yummy this looks so good. :) will have to make some next week, thanks for posting. :)
Please please please keep making pumpkin recipes...I still have about 3 cups of the stuff I need to get rid of (roasted fresh pumpkin). And you should have used one of those freakishly small spatulas to spread the icing! Keep the "punkin" recipes coming, Chef!! Thanks
This looks very freakishly Yummy & must do recipe ...
but i have a tinny Q.. can i make my own pumpkin puree & use it instead of the canned one?
& what's the best way to home-made-it?
thanks a lot for all your amazing recipes, my favourite chef <3
Made these tonight without the folding technique...just added a little extra flour to the recipe and used a large cookie dough scoop to place them in the lined baking sheet.
They are/were delicious. Thank you for sharing another great video recipe that has become a family favorite.
LOL Seriously?
You have CANNED pumpkin in the US?
Of course, they do say "variety is the source if life"
I made these today and realized while they were in the oven that there were no spices used in this recipe. As I feared, they were very bland. And I don't get the pine nuts, did not work at all. I will make it again, but only using the basic ingredients; I will leave out the pine nuts and add ginger, allspice, nutmeg, and cinnamon.
Could I use normal milk instead of buttermilk?
Post a Comment