For 99.9% of the time, I am proud and happy to be a home cook, but every once in a while I try a recipe that produces a professional-quality product, and I wonder. Then, I remember that the recipe is the star, not me. My creations are not nearly as inspired. Maybe one day.
These scones tell a story of triumph.
A long time coming
I've been thinking of these scones for the last four months. Pumpkin, ginger and cinnamon - the combination was mesmerizing. However, crystallized ginger and cinnamon chips were not as ubiquitous as milk and eggs at my local grocery store. By Christmas, though, I had collected my ingredients...and fully entered the throes of relocating
A clean kitchen
The kitchen is the room where it is most difficult for me to cope with the chaos of moving. After laboring over cleaning and organizing our new one, I felt that a celebration was in order and recalled these scones.
A fear overcome
Scones are one of my culinary hang-ups (along with pie crusts and roast chicken). Don't ask me why. They just seem insurmountable.
As a result of all the anticipation, I gave this recipe more consideration than usual, carefully reading all the comments instead of just scanning.
It was worth it. These scones deserve a place in some fancy tea room. The crust is golden brown, and the inside is tender with pockets of ginger and cinnamon. Not bad when a scone can make you close your eyes and think, "I am so happy."
Note - The only change I made to the original recipe was to use part whole wheat flour (2 cups unbleached flour and 3/4 cup whole wheat flour). Next time, I'll probably try increasing the whole wheat flour.