November 28th, 2011
Remember that leftover pumpkin from my Thanksgiving pie? I mixed it into a batch of scones this morning.
Here they are, ready for the oven, brushed with milk and sprinkled with demerara sugar. I also threw in some golden raisins and traditional pumpkin pie spices. The scent wafting through my apartment as they baked was maddeningly delicious. With plenty of spice already in the scones, I’d probably serve these with a strong, straightforward tea — something smoky, perhaps Irish, with a drop of cream.