Yes. I KNOW. More pumpkin. I’m sorry. I made this on Christmas Eve, my first time EVER making scones of ANY sort. They tasted great, but there were ugly as sin. I think it will take a few more batches before I get the whole Scone Making process down pat. The original recipe is here. I’m not sure what etiquette is in the world of foodie bloggers. Can I post the recipe here too? Since I gave credit? It’s a tricky recipe in the sense that she gives very specific instructions so I hate to just copy and paste those instructions here. Let me tell you my favorite part and LESSON LEARNED for the day and for scone making in general.
Evidently the key to scones and their fluffiness is you MUST USE COLD BUTTER. So, Noshings suggests freezing the stick of butter and then grating it with a cheese grater. GENIUS. She also suggests putting the pan of formed scones in the freezer for about 30 minutes to make sure the butter is cold before baking. Again…GENIUS. I’ve talked to a lot of scone-makers (Okay…only one…my new sister-in-law) and we both agree these are smart things to tell a first-time scone maker.
I left the nuts off mine because I DO NOT LIKE NUTS. This is one of the perks of cooking…you can edit recipes if you want. Another GENIUS thing, don’t you think?