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Pumpkin Scones

James Carrier
Yield Makes 6 scones
You can make these scones all year long by freezing pumpkin purée in measured portions. We tried this scone recipe with canned pumpkin, which makes a good substitute.

Ingredients

  • About 2 1/2 cups all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • About 1/2 cup (1/4 lb.) butter or margarine, cut into chunks
  • 3/4 cup canned pumpkin
  • 1/2 cup plus 1 tablespoon milk
  • 1 large egg yolk
  • 1 tablespoon granulated sugar

Nutrition Information

  • calories 407
  • caloriesfromfat 38 %
  • protein 7.1 g
  • fat 17 g
  • satfat 10 g
  • carbohydrate 56 g
  • fiber 2 g
  • sodium 610 mg
  • cholesterol 80 mg

How to Make It

  1. In a bowl, mix flour, brown sugar, baking powder, 1/2 teaspoon cinnamon, and salt. Add 1/2 cup butter and, with a pastry blender or your fingers, cut or rub in until pea-size crumbs form.

  2. In a small bowl, whisk pumpkin and 1/2 cup milk until well blended. Add to flour mixture and stir just until dough is evenly moistened.

  3. Scrape onto a lightly floured board, turn over to coat, and gently knead just until dough comes together, 5 or 6 turns. Pat dough into a 6-inch round 1 1/2 inches thick; cut into 6 equal wedges.

  4. Separate wedges and place on a lightly buttered 12- by 15-inch baking sheet. In a small bowl, beat egg yolk and 1 tablespoon milk to blend; brush lightly over tops of scones (discard any remaining egg wash). In another small bowl, mix granulated sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over scones.

  5. Bake in a 375° regular or convection oven until scones are golden brown, 25 to 30 minutes. Transfer to a rack; serve warm or cool.