creative baking
*drumroll please*
I invented my first recipe, yayness!
Pumpkin scones...not unsurprisingly it could use some tweaking, being a first attempt. The dough was a bit wet, which was not too too surprising since pumpkin is one of those ambiguous things that can be classed neither as a wet nor a dry ingredient. BUT...since scones are sensitive to that sort of thing I played it safe and classed it as a "wet" ingredient. And correspondingly since most scone touchups are dry (chocolate chips, walnuts, berries [such as they are], apples, etc.] it seemed logical that by adding pumpkin which is wet I should cut the milk content to rather less than average. So I went with 1/3 cup rather than 1/2. Ignored a last-minute gut instinct to cut that to 1/4, but maybe I should've listened to that because the dough was kind of sticky.
They baked out ok though. My first impression was that the consistency was ok but the sugar was a little much, so I'll cut that on the next go-round. Towards the end of the first scone (I had two, one plain and one with my favored topping of strawberry jam and whipped cream) I realised that the wetness of the dough had in fact carried through and that the finished product seemed a little overmoist...a little heavier than desirable, you might say.
HOWEVER...considering that my innate conservatism had only set the goal for the first try of a completely invented recipe was "be edible", I succeeded beyond expectations. So I'm golden!
I think I shall take them to work tomorrow and get a second opinion.
I invented my first recipe, yayness!
Pumpkin scones...not unsurprisingly it could use some tweaking, being a first attempt. The dough was a bit wet, which was not too too surprising since pumpkin is one of those ambiguous things that can be classed neither as a wet nor a dry ingredient. BUT...since scones are sensitive to that sort of thing I played it safe and classed it as a "wet" ingredient. And correspondingly since most scone touchups are dry (chocolate chips, walnuts, berries [such as they are], apples, etc.] it seemed logical that by adding pumpkin which is wet I should cut the milk content to rather less than average. So I went with 1/3 cup rather than 1/2. Ignored a last-minute gut instinct to cut that to 1/4, but maybe I should've listened to that because the dough was kind of sticky.
They baked out ok though. My first impression was that the consistency was ok but the sugar was a little much, so I'll cut that on the next go-round. Towards the end of the first scone (I had two, one plain and one with my favored topping of strawberry jam and whipped cream) I realised that the wetness of the dough had in fact carried through and that the finished product seemed a little overmoist...a little heavier than desirable, you might say.
HOWEVER...considering that my innate conservatism had only set the goal for the first try of a completely invented recipe was "be edible", I succeeded beyond expectations. So I'm golden!
I think I shall take them to work tomorrow and get a second opinion.