For now, I've settled on an excuse to bake a lot of scones. I mean...how ELSE would I decide between two pumpkin spice scone recipes? Muah ha ha!
I first went to my girl Joy the Baker and her recipe. I omitted the pecans, but followed everything else. The dough stayed pretty wet, as it had a considerable amount of pumpkin puree in it, in addition to browned butter. It was so wet, in fact, that the directions said to scoop out the scones with an ice cream scoop (the finished product for this recipe is up there on the left).
It starts in the usual way. This recipe actually had no egg--all the moisture came from pumpkin puree and butter, plus a splash of buttermilk.
|Here's the buttermilk, pumpkin, and some vanilla. Looks like a crazy flan, right?|
|It was torture not to just inhale them on the spot!|
From the get-go, I had a hunch this recipe might eek out over Joy's. I've learned from making a few scones from Joy's website that she prefers cakeier and fluffier scones, whereas I prefer the variety that are drier and almost biscuity. This dough had a smaller wet team (still using pumpkin, butter, and buttermilk, but in smaller proportions). This was going places.
|Kneading the dough in flour helped absorb any lingering moisture so it could be rolled out and cut.|
Thank goodness they did! These guys got a double shot of glaze, too.
Triangle scone won! It got points for texture, glaze, and flavor. Though supporters of Joy's liked the soft texture, lack of crumbs, and better spices. John prefers the rounds, I prefer the triangles. A house divided. But everyone still wins. Yum yum.