This week I was back to baking. I started with Starbucks copycat pumpkin scones. I had leftover pumpkin from baked oatmeal, and these used up the leftovers beautifully. I liked these better than actual Starbucks scones, and might make them again. If I do make them again I’ll be adding crystalized ginger, as they could use a bit more oomph.
I tried a copycat recipe of Corner Bakery’s Sweet Crisps next. This one was a bit of work, as it involved baking a loaf of bread, cutting it into thin slices, then toasting it with butter and turbinado sugar. These were excellent on day one, but as leftovers they lost their crunch. I think I’ll try toasting them up in the oven before eating the leftovers.
We’re back to summer weather this week, so I’ll be off baking for a bit until it gets back to autumn temperatures.
mildlygranola 
Everything looks delish and I think the crystallized ginger would taste great. I’m sure if you toasted the crisps again, they will regain their crunch.
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Both of those look amazing! Agree – crystallized ginger would be great in them 🙂 You are such a great baker!
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Mmmmmmmmmmmmmmmmmmmmmmm (yes that is the extent of my comment) 🙂
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Both look yummy!!
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Those look wonderful!
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I will be right over. THey look amazing!!!!!!!!!! Yum Great job for consistent presentation too
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Yum! You are killing me here. (sadly slinks off to kitchen to find an ancient cookie to nibble on…)
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Oh wow these look so good! I’m trying to get more into baking so maybe I’ll share some things here.
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Try rolling the sweet crisps flat as pie dough after baking them back in the oven for 5 min. They are amazing like that and very crisp.
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I’ll give that a shot, thanks!
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All looks yummy.
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Oh man those scones look amazing.
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I can’t stop making them. They are wonderful.
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