I usually don’t go gaga for pumpkin once October rolls around. I like it just fine, but it doesn’t become a huge obsession for me the way it seems to with a lot of the rest of the food community. That being said, I realize I’ve already presented two other pumpkin recipes this month. And I’ve made at least one other that didn’t end up on the blog.
These Pumpkin Scones were the result of trying to use up the rest of a can of pumpkin. I often get annoyed with needing a cup of pumpkin from a can that’s almost the equivalent of two cans. I hate throwing food away, but I also hate having the same thing over and over. It’s easier with baked goods, especially where Jay and the bambino are concerned…As long as they’re sweet and there’s a lot, they’ll eat pretty much whatever I put in front of them! These scones were a bit of a surprise–I honestly didn’t think they were anything special, but the bambino ate the majority of them. They’re good, don’t get me wrong. Moist, due to the pumpkin, and they get softer if you let them sit for a day or two.
I will say that the white chocolate drizzle WAS a disappointment. I had some white chocolate chips and some cream, and thought I’d make ganache. Yeah, don’t do that. White chocolate ganache doesn’t quite set up as well as regular chocolate. And it wasn’t like I used store brand, but it wasn’t super-expensive stuff either. Plus, I left it in the fridge overnight, and it still didn’t set. So, if you choose to make these, just melt some white chocolate and drizzle that over the scones. In fact, I’ve updated the recipe to reflect that.
But that’s why my scones look a little crappy. So, to quote my dad, “Do as I say, not as I did.”