Tuesday, April 8, 2008




I found a recipe for the most amazing scones I have ever made Pumpkin & Date Scones from the Kitchen Wench. I love scones and have been on a never ending quest to find a recipe for a moist tender treat and this is by far the best I have tried. I used canned mashed sweet potatoes and dried blueberries and also added a glaze (to satisfy my never ending sweet tooth). The key is to follow her instructions and NOT OVERWORK the dough. I also patted mine to app. 1 inch thick as I like a nice fat scone.

1 comment:

Ellie @ Kitchen Wench said...

Those scones look lovely! Nice work with the substitutions - I never would have thought to replace the pumpkin with sweet potato, but it'd be a great way to make these a somewhat healthier/lower-GI treat :)