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.
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 :-)
These were very moist, but the pine nuts ruined it for everyone in the family. I will make these again, but use walnuts instead. A more classic taste ...
These were just OK for me. I thought the pine nuts didn't really meld well with the pumpkin. I did a heavy glaze because I thought they needed a little extra flavor, and I wasn't in awe of the texture. Maybe had I baked them a little longer (I did 17 minutes) they would have had a crunchier bite to them.
I really liked the texture of this scone. I have to say that I added a little bit of cinnamon, nutmeg, and would have added ginger if I had any. I also have to admit that I didn't read the directions all the way through and threw in the egg with the wet ingredients. That meant I added a little more flour when 'folding' it. This was the closest to a 'Stbx' scone that I have found! Maple glaze = YUM!
I usually love Chef John's recipes and swear by his pavlova. For some reason, this was a failure. The scones were too soft and muffin-like and the flavor was bland. Even the vanilla glaze I added could not wake them up.
* 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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