Thursday, July 2, 2009
There is something so 'traditional' and homely about a scone.
Having a great grandmother from Liverpool, I grew up eating scones with cream and strawberry jam whenever I visited. Straight from the oven they are divine and ever so comforting. I always loved to tear them in two and watch the steam escape before slathering on the condiments and then deciding which half to eat first.
Whilst I have had the regular white scones and also the raisin scone, I haven't tried anything else. The idea of pumpkin sounded wonderful as it is a vegetable I am none too fond of in its singular form, but baked into something sweet, I will gladly eat it. It is also a great way to get some veggies into my hubby without complaints.
ease: 4.5/5. Keep an eye on your water level when steaming your pumpkin - I almost ended up with smoked pumpkin.
prep time: 35mins - mostly to steam pumpkin.
cooking time: 15mins.
taste: 4/5. Three pumpkin-haters thought these were delectable. The pumpkin adds a subtle sweetness whilst the cinnamon is barely noticeable, more a whisper of spice. They were soft and fluffy with a slightly crunchy outer shell and a beautiful shade of golden yellow. We drowned ours with thickened cream and raspberry jam - perfect afternoon tea.
would I make it again: Yes - perhaps with a little nutmeg too.
recipe: Pumpkin & cinnamon scones