When speed baking doesn't pay: Pumpkin cranberry scones

As they say on Arrested Development, I've made a huge tiny mistake.

Check out these pumpkin cranberry scones. They're from a recipe from the good folks at King Arthur Flour. And they would have turned out great had I not been speed baking and used baking soda instead of baking powder.

See what I mean? Huge tiny mistake. Tiny because they both look the same. They both kind of do the same thing. They both have "baking" in the name. But huge because a tablespoon of one in your scones makes them puffy. And a tablespoon of the other makes them taste like soap.

I'm happy to report I've made them since and with the right ingredients, they're mighty tasty. Find the recipe over at King Arthur. (I used cranberries in my version--their recipe calls for crystallized ginger or chocolate chips, both of which sound excellent.)