I mentioned in a post last week that I was going to experiment with pumpkin scones again this week. I did actually get to it this time! Unfortunately, I was not happy with how these turned out.

I made two changes to the previous recipe. I reduced the pumpkin puree from 3/4 cup to 1/2 cup, and then I increased the heavy cream from 1/4 cup to 1/2 cup. I guess this wasn’t the right way to go! The scones were a little bit dry, and they didn’t taste pumpkin-y enough!

This didn’t seem to matter to my kids. They ate them all up at breakfast the day after I made them.

But, they aren’t good enough to sell, so I’m going to go back to the 3/4 cup pumpkin puree and the 1/4 cup heavy cream and work from there. With my next batch, I will keep the 3/4 cup pumpkin and increase the heavy cream, since it seems like the dough is too dry.

I know that there are great recipes out on the Internet for pumpkin scones (I keep seeing the copycat pumpkin scone recipe for Starbucks!), but it seems like most scone recipes use eggs! I don’t want to use eggs, just because I love the original recipe so much that I want to keep that texture.

I did drizzle some maple icing on the scones, but even that was too sweet. I think I might need to temper it with some butter.

I also cut these scones the wrong way. Oops! I should have used the rectangle method instead of the circle method. These scones definitely need to be bigger and fatter!

So basically, I liked my first attempt better than my second attempt. But that is why this section of the blog is called Kitchen Experiments. I get to make mistakes and try to correct them! Thanks for reading!

-Lynn

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This Post Has 7 Comments

  1. A_Boleyn

    I must have missed the motivation behind making these. They’re not just for your family to eat?

    I took a look at your first pumpkin scone post and thought the dough looked a bit wet/soft? A way of getting more pumpkin flavour is to cook down your puree so it’s more concentrated. Then, your 3/4 cups will give you more pumpkin bang. 🙂

    I’m curious why you don’t want egg in your scones. I googled the issue and found some interesting discussions.

    http://www.chowhound.com/post/scones-egg-egg-558946

    I’ve always wondered what the difference was between scones and American ‘biscuits’. I wonder if something like this sweet potato biscuit recipe might be what you’re looking for.

    https://aboleyn01.wordpress.com/2015/04/26/sour-cream-ham-potato-soup-and-sweet-potato-biscuits/

    1. Lynn-Marie

      They were at first just for my family! But a few things have changed in the past two weeks. I had friends see the scones on my fb page and want to order some, even though I don’t think they’re perfect. I can try making a scone with eggs but I’ve been using my basic scone recipe for so long that I’m afraid to experiment with a different recipe. I like the idea of reducing the purée a little. I think I will try that!

    1. Lynn-Marie

      Thanks! They still tasted pretty good; just not as nice as my usual 🙂 Experimenting is fun for me, so I don’t mind making them again; and I have a lot of willing taste testers!

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