I have no intention of giving up the best job in the worldanytime soon, but if I do, I’d try and get a job in the marketing department ofa pumpkin puree company. I’m guessing that like 97% of the canned pumpkin inthis country is used during the time from Halloween until Thanksgiving. So if Icould figure out a way to get people to use this in recipes all year round, I’dbe a total superstar in pumpkin puree marketing circles.
Imagine that. It would be…awesome? Anyway, maybe I should rethinkthis whole post-Foodwishes career path, but in the meantime, here’s just oneexample of how I would convince the public that pumpkin is great for anytime ofthe year. Ironically, I did this because I had leftover pumpkin fromThanksgiving, but still.
I may have covered this in the last scones post, but I’venever been a huge fan of the scone. I’ve always considered it some sort ofeffeminate biscuit, but I’m starting to come around in my old age. There’snothing 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. Ihope 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 powder1/4 tsp baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
1/3 cup toasted pine nuts1/2 cup pumpkin puree
1/3 cup buttermilkadditional 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 goldenbrownPin It Now!
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