I was feeling over ambitious. So I decided to try out a new recipe for breakfast, and it was going to take a whole lot of time. They’re pumpkin scones. It’s evidently an Australian traditional tea time food, and my coworker, a Spanish woman married to an Aussi, gave me her recipe for them. You have to roast the pumpkin and then let it cool before you assemble the dough, but they’re worth the wait.

Pumpkin scones served will a little sour cream

Ingredients

1 orange pumpkin the size of a standard cantaloupe, chopped in half from side to side, seeds scooped out and reserved for other recipes
tbsp butter
1/2 cup white sugar
1/2 cup brown sugar
squeeze of honey
1/4 cup cream
1/4 tsp salt
1 egg
4 cups flour, or as much flour as necessary to make the dough tolerable.
sour cream to serve (more…)