I mentioned a week or so back, that I would be trying out some of the pumpkin recipes I listed. Don’t remember? Click here. First test, pumpkin scones. First fail? Pumpkin scones. This is not to say that the recipe listed is bad, it just means my variations on the recipe are. Per usual, I tried to swap out half of the white flour for another type. Up to bat again was coconut flour. I baked some really yummy strawberry muffins with coconut flour a month or so ago, they turned out super. The trick to coconut flour in baking, is to double the liquid or wet ingredients. There is another step that I think I missed. I forgot to do a special dance and wear a certain apron and coordinate my baking with the full moon.
Seriously, WHY does coconut flour work sometimes and bomb others? At least my giant pumpkin shaped scone made for a pretty picture.
Let’s just move past the scones for now. They turned out more like cookie-muffins and just ain’t doin’ it for me.
You know what worked really well? Pumpkin Syrup!
- 2 tablespoons pumpkin puree
- ½ cup granulated sugar
- 1 cup water
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Combine all ingredients in a small saucepan. Over low heat, bring to a simmer, stirring occasionally to keep the sugar from burning.
- Simmer until the sugar is completely dissolved and the pumpkin is fully mixed into the syrup. Allow to cool for 10 minutes before transferring to an airtight container. Refrigerate and use within 3 weeks.
I bet you even have the ingredients right in your pantry. Save some money on your pumpkin coffee drinks, pumpkin smoothies as well as all your pumpkin drizzlin’ needs. By the way, I was able to pour my syrup in the glass bottle that once held the delicious Pumpkin Spiced Apple Cider you can currently find at Fresh & Easy.
I’m sorry I have no scone review for you. I have a bad habit of veering from the recipe at hand. Happy Weekend friends, October is quickly coming to a close, let’s make the most of it!