Return to Main Recipes Page/Return to Home Page

Scones, Pumpkin (D, TNT)
Source: Better Homes and Gardens
Yield: 12

2-1/4 cups flour
1/4 cup packed brown sugar
2 tsp. baking powder
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup chilled butter or margarine
1 egg, beaten
1/2 cup canned pumpkin puree (NOT pumpkin pie mix)
1/3 cup milk
Berry Butter (click here for recipe)

Combine flour, brown sugar, baking powder, spices, baking soda, and salt in a mixing bowl. Cut in butter or margarine with a pastry blender or two knives until mixture resembles coarse crumbs. Make a well in the center of the dry mixture; set aside.

Combine egg, pumpkin, and milk in another bowl. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened.

Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until nearly smooth. Pat dough into an 8" circle. Cut into 12 wedges.

Place wedges 1" apart on an ungreased baking sheet. If desired, brush tops with additional milk. Bake in a 400°F oven for 12 to 15 minutes or until golden. Remove scones from baking sheet, and cool on a wire rack for 5 minutes.

Serve warm with Berry Butter.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A