Recipe by Chef John
"Here's an example of how I would convince the public that pumpkin is great for any time of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving."
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1 3/4 cups
cold, unsalted butter, cut into pieces
toasted pine nuts
all-purpose flour, or more as needed
I am going to give this a full 5 stars because I love the texture of this scone. It is light and moist for a scone. The taste is so nice but I did use fresh cooked pumpkin and added cinnamon, ground ginger and a bit of pumpkin pie spice. I would definitely make again!
This did not have the consistency of a scone. It was more like a regular, moist bread. Scones should be crumbly. I made it exactly as the recipe instructed, but I added spices. It would have been very bland without them. We will finish eating them with honey on them, but I will not make them again.
These are delicious, light layers within the crumb with just the right amount of sweetness. I used pumpkin seeds (pepitas) instead of pine nuts. I did not add any extra spices but that would be good as well.
I made these yesterday for a large gathering. They were the first things gone. I also added cinnamon & nutmeg to the batter and topped with a simple glaze of powdered sugar, cinnamon, milk and a splash of maple syrup. Oh I left out the pinenuts simply because I didn't have any on hand.
This was a very good scone recipe and I will use it again in the future. I did add spices (cinnamon and nutmeg) and 1 tsp. of vanilla to the batter. I also eliminated the pine nuts and substituted them for chocolate chips. Yum! I'm not sure what the scones would taste like without the cinnamon and nutmeg. I frosted these with homemade cream cheese frosting and drizzled them with melted chocolate. My family loved them and they want me to make them again. For me, that means a recipe was a success :-)
I made this today for a work function. They came out great and were eaten right up. I made a few minor changes. I used 1% milk instead of buttermilk, instead of 1/3 cup pine nuts I used aprox. 2 1/2 Tablespoons chopped walnuts and 2 1/2 Tablespoons chopped milk chocolate chips, I cut them into 24 smaller pieces, and I did not use the egg wash on top.
I took the advice of several of the reviewers and added cinnamon and chocolate chips and these were divine. Thank you Chef John!
I've never made scones but this was clean out the cabinets week for me and I found a can of pumpkin I wanted to use up.I watched the video twice because I don't usually bake.I didn't have pine nuts so used walnuts and browned them just a tad to bring out flavor.I made it as written not trying to make it something it wasn't other then the nuts.I used the maple glaze.Surprisingly I made a delicious scone.I wish I had this for the Holidays but will be a keeper for next season.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Pumpkin Scones
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 75
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