Inspired by my backyard pumpkin glut, this week I made pumpkin scones for the first time in several years. The scones were a hit, especially when served dripping in butter and golden syrup.
The beauty of pumpkin scones is that they don't really taste of pumpkin, which means my kids will eat them. Especially when I don't actually tell the said kids that the scones they are eating have pumpkin in them.
The recipe I use comes from Stephanie Alexander's The Cook's Companion, 1996. I previously published the recipe here, although this time I made small individual scones rather that a large round cut in wedges.
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