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!