So, I'm not sure what made me think I could make these. I was feeling good, feeling "inspired". Oh yeah, just whip up a batch of these to go with my morning tea. I found the recipe from Jonathon's blog and it looked so easy on his page. He's a grad student (okay I'm an ex-grad student) and a computer programmer (okay I'm techy!) so I mistakenly thought if he could do it, so could I!
Everything was going swimmingly: I mixed the dry ingredients, then the wet. It was the combining of the two when things got sticky. Literally! I poured the mixture on my lightly floured surface, and it stuck to my hands. I couldn't get it to even look like a ball. So I ended up putting it back into the bowl and adding gobs of flour until I could work with it.
It turned out okay in the end, but I'm baffled by what I did wrong. Any thoughts? Wrong flour? Not enough? Did I mix it too much? I don't know. I will probably wait awhile until trying this again; but at least I have breakfast for a week, even if it's kind of chewy.
Prep time: 25 minutes (less if you don't get a muck situation)
Cook time: 15 minutes
Taste rating: Em- 6 Joey-2 (he spit it out, but he has never had a scone before)
Dirty dishes: A few, lots of bowls and spoons
4 comments:
Emily, thanks for the scone today. It was soooooo tasty. I love pumpkin.
Yarrr me too. I still gots like 10 left. rofl
Hi Emily,
I'm the guy who posted the recipe - thanks for trying it out. I always like getting feedback on things. First of all - this recipe doesn't produce the traditional dry, crumbly scone that you normally buy. It tends to be softer, and if the dough is overworked, it can get really chewy.
A couple of things might have been at play from what I've heard from other people:
- The recipe is based on EarthBalance spread. I know one of my friends used regular margarine, and it was disastrous, maybe because of the moisture content difference.
- The pumpkin adds a lot of moisture, and I'm sure different brands of pumpkin have different moisture contents.
- I think the dough ends up being much stickier than I lead on in the recipe. I use more flour just to work with it and get it into shape. It's a bit of cleanup, but the overall prep time I have down to about 10 minutes, and into the oven with them.
I also have a maple one that I'll post when I get a chance. I recently changed jobs, so I've actually now become an ex-grad student, and I'm only a hobby software programmer.
I actually am not embarrassed about these any more, as Lauren devoured hers the next day, and I continued to munch on them during the week. I used the Earth Balance spread (my new favorite thing by the way) and Libby's pumpkin.
Thanks for the comment! :)
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