I have no intention of giving up the best job in the world
anytime soon, but if I do, I’d try and get a job in the marketing department of
a pumpkin puree company.
I’m guessing that like 97% of the canned pumpkin in
this country is used during the time from Halloween until Thanksgiving. So if I
could figure out a way to get people to use this in recipes all year round, I’d
be a total superstar in pumpkin puree marketing circles.
Imagine that. It would be…awesome? Anyway, maybe I should rethink
this whole post-Foodwishes career path, but in the meantime, here’s just one
example of how I would convince the public that pumpkin is great for anytime of
the year. Ironically, I did this because I had leftover pumpkin from
Thanksgiving, but still.
I may have covered this in the last scones post, but I’ve
never been a huge fan of the scone. I’ve always considered it some sort of
effeminate biscuit, but I’m starting to come around in my old age. There’s
nothing like a freshly baked scone with a steaming hot cup of tea or coffee,
especially one tricked out with pumpkin, toasted pine nuts, and maple glaze. I
hope you give this a try soon…or anytime! Enjoy.
Ingredients for 12 Pumpkin Scones:
8 ounces by weight all-purpose flour (about 1 3/4 cups)
1/4 cup white sugar
1 tbsp baking powder
1/4 tsp baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
1/3 cup toasted pine nuts
1/2 cup pumpkin puree
1/3 cup buttermilk
additional flour as needed
1 egg beaten with a few drops of milk or water to brush scones before baking.
*Bake at 400 degrees F. for 15-20 minutes, or until golden
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