I still had some canned pumpkin leftover from the pumpkin biscuits I made, so I decided to make Pumpkin Scones. I wasn’t too excited about them, but I knew that Alex would enjoy eating them during the week.
The scones were easy to make. I used margarine in place of butter, but that was the only change. My buttermilk was frozen and I hadn’t thawed it enough, so I may have gotten a little under 1/3 cup in the dough. The dough didn’t completely come together while I stirred it with a fork, so I kneaded it together the rest of the way; I’m sure I kneaded it more than 4 or 5 times. I used a single egg, instead of an egg with milk, as my egg wash. The scones were done after 20 minutes.
These were actually pretty good. I enjoyed them much more than I expected to. In addition to the pumpkin I generally don’t care for raisins, but I liked them in this. They provided a nice burst of sweetness to the earthy flavor of the pumpkin. The scones were pretty tender as well. This recipe isn’t my first choice of scones, but I’d make this again if I had the pumpkin around.