RECIPE: REC: Pumpkin Candied Ginger Scones...I use this basci one but ewith these changes>>

[luisa_calif]

Swap out the raisins with Candied Ginger, diced up very finely, same amount. Omit the nuts (no good reason for this other than the first time I made these didn't have access to them, away from home.) I omitted the glaze (too fussy) but finger-brushed the tops with buttermilk and sprinkled on turbinado/demarara sugar. I also made two circles and cut them each into sixths so got 12 scones instead of 8.

Oh, the very first time I made these I used some leftover roasted squash instead of pumpkin because that's what I had.

These are only slightly sweet so I think they really appreciated the sugar on top.

http://www.joyofbaking.com/PumpkinScones.html

 

[sandi-in-hawaii]

"Finger-brushed". I like that. (I like the recipe too,) Thanks!

 

[luisa_calif]

I tried to make it sound "classier" than slop some on with your impecably clean fingers...

or...impeccably

 

[sandi-in-hawaii]

I always thought I was the only one that "finger-brushed" the milk on.

Can't always find the pastry brush...

And if no one is looking....

smileys/smile.gif

 

[luisa_calif]

"What happens in the Kitchen, Stays in the Kitchen"

 

[sandi-in-hawaii]

You're cracking me up, Luisa!

 

[steve2-in-la]

Great definition. I usually "finger brush" my pie crusts. More control, nothing to wash after.