Friday was the first day of October, and to be honest, I couldn’t have asked for a better Fall day! The sun was out, but it was a cooler day, and the air was nice and crisp. After taking my usual morning walk, I had the urge to make yummy Fall treats. I was craving the scent of pumpkin spice, warm baked goods, and maybe even chocolate!
After thumbing through a couple cookbooks, I found the perfect recipe to make on a wonderful Fall day! Better yet, the recipe I found was out of the Magnolia Bakery cookbook that long-time blog readers will know I am working my way through. In addition to this recipe being perfect for Fall, it also allowed me to knock another recipe out of a chapter that I have been somewhat neglecting in the cookbook: the Scones chapter.
I’ll be honest, before I started this project, I made a few recipes out of the MBC, but I wasn’t blogging at the time. One of the recipes I made was a scone recipe and I just have great luck with them. Pastry dough is a bit more finicky than cookies, cakes, or bars (which I tend to make on the regular), since keeping the butter cool and the necessity of slight kneading. The scones came out less than perfect and they looked a little “off.” Not to mention GIANT! When I made the decision to bake my way through this cookbook, I kind of forgot about the entire chapter dedicated to scones. Until now, that is! The desire for Pumpkin Chocolate Chip Scones was strong and I bucked up and tried my hand once again at scones.
Depending on how you look at it, the fact that this recipe only makes six scones can be either a blessing or a curse. In fact, I think all of the recipes in this book for scones only make a half-dozen. This can be a good thing, especially in my house, since it means only a handful of treats are around. On the other hand, if you need a large amount of scones for some reason (like a bake sale), you can find yourself spending hours upon hours in the kitchen.
Due to the ingredients list, I decided to make two batches of scones. This allowed only a little bit of the canned pumpkin to be left over. Perfect for a chili recipe my mom likes to make in the Fall. I got all of my ingredients out and went to work on making the two batches, separately. Since the butter must be kept extremely cold, I made one batch from start to finish before even beginning the other batch.
Everything came together nicely until I had to add the pumpkin-egg mixture to the dry ingredients. The mixture was really, really dry with a lot of flour not absorbed. Luckily, there was a quick remedy to this in the cookbook. I simply added some half and half and, eventually, the loose flour was added to the ball of dough.
I shaped the dough into a round and then sliced it into 6 equal (ish) pieces. They were covered in flour, but I baked them anyway. There wasn’t much I could do. When they came out of the oven, their size really surprised me. I didn’t really notice how large these scones were. As usual, I always remind myself that I should try making them smaller next time. But I didn’t do it for the second batch either. So now I have 12 giant scones.
The scones were somewhat tasty, though the flour on the outside kind of ruins the taste of them. Next time I make scones, I’ll have to remember to use less flour on the board so it doesn’t pick up as much.