Chef John's Pumpkin Scones Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 20, 2013
I'd call this a biscuit, rather than a scone. If you like a scone moist, flaky, and bland you might like it, but I prefer a dry, loose crumb. The absence of egg and spices in the batter should have tipped me off, but I probably would have tried them anyway, just to see.
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Reviewed: Dec. 30, 2012
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!
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Cooking Level: Intermediate

Home Town: Rochelle, Illinois, USA
Living In: Rockford, Illinois, USA

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Photo by Marianne
Reviewed: Dec. 30, 2012
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.
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Cooking Level: Intermediate

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Photo by Baking Nana
Reviewed: Dec. 29, 2012
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.
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Cooking Level: Expert

Living In: Corona, California, USA
Reviewed: Dec. 28, 2012
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!
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Displaying results 11-15 (of 15) reviews

 
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