At the end of August, I decided to bake pumpkin scones. Now, that probably isn’t the most appropriate time to do a fall bake, but we have a bunch of pumpkin puree in the freezer, and I wanted to start using some of it. Yes, we still have pumpkin puree in the freezer.
If you can make your own pumpkin puree, I’d highly recommend it. Yes, it makes a huge mess and takes all day (see the linked post: Pumpkins in July!), but canned pumpkin doesn’t quite match the color and taste of the homemade kind.
Once again, I fell back to my favorite scone recipe that uses heavy whipping cream as the liquid and just adjusted as needed for the flavor.
Pumpkin Scones (Original Recipe)
These scones could have used some glaze, since scones always look prettier with glaze! But I think I had made a maple butter to go with these, so I didn’t make the glaze to go with them.
Since this bake was a while ago, I don’t quite remember if I was completely satisfied with how these turned out. I do know that whenever I make scones, whether or not I consider them a fail, they always disappear quickly. And these did.
I apologize in advance if you make these and they don’t turn out quite right. One thing that may not be correctly proportioned is the pumpkin puree and heavy cream. It seems like that should be 1/2 cup pumpkin and 1/2 cup cream, not 1/4 cup cream and 3/4 cup pumpkin. Since it is fall now, I will probably make these again very soon and change those proportions!