I made four batches of pumpkin scones this weekend. Claudia’s recipe is fantastic! I added a bit of nutmeg and cinnamon to the dough. The spices filled my home with a sweet earthy aroma that forced me to pour a giant glass of milk and pace until they came out of the oven.
I’m usually pretty good about resisting the desire to binge on sweets I’ve baked, but I inhaled three of these while they were still warm. I quickly packaged the others and gave them away to family and friends during the weekend.
I also tried a new recipe — pineapple upside down cupcakes. Alma said pineapple upside down cake is her favorite and I owed her a thank you gift. I thought the cupcake size would be more convenient. I lined each cup with a scoop of brown sugar and a pineapple ring before filling them with pineapple batter.
The golden brown results smelled heavenly.
The trick to making these moist is adding a package of instant pudding to the mix. I used french vanilla. They bounced back to the touch after 20 minutes in the oven.
At this pace, I’m going to be an orange hue and 300 pounds by Thanksgiving!
~K