TWDers made Pumpkin Muffins this week. Felt like a good time to do some extra baking. All the ingredients were EXACTLY the same (sans raisins, nuts, seeds), so I made Pumpkin Scones.
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp all spice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/2 cup cold unsalted butter
1/2 cup pumpkin (not the pie filling)
1 tsp vanilla
Mix together all dry ingredients. Cut butter into small pieces and cut into flour. In a separate bowl mix together pumpkin, buttermilk, and vanilla. Add to flour mixture until dough comes together. DO NOT OVERMIX!!!
Transfer to a lightly floured surface and knead gently 3-4 times. (This is a very moist dough, but firms up as you knead flour into it.) Pat dough into a circle about 1/2 inch thick. Cut into 6 – 8 wedges. (It’s a big circle, so 8 is probably best.)
Preheat oven to 375. Brush scones with egg glaze (1 egg beaten with 1 tbls milk.) . Sprinkle with sugar. Bake 20 minutes or until a toothpick comes out clean. Serve with butter. And maybe a little Pumpkin Butter.
These should have been tasty, but they weren’t. They were actually tasteless. I had the same problem with my TWD Pumpkin Muffins. Maybe it is my spices.
But try them. They SHOULD be good.
Okay, TWD Bakers. I bought new spices. I increased the amount of spices in the muffins. I baked them at a lower temp and for less time. The texture was better. They weren’t nearly as dry. But the taste, in the words of another baker – “meh!!” They aren’t going into my repeat list. Sorry, Dorie.