This recipe yielded edible, though not delicious, scones. The tops were crispy, the insides a little chewy. There definitely wasn't much flavor, even though I added additional pumpkin pie spices and fresh grated ginger. I think next time I would include chunks of apple or cranberry to give them some zip.
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Amount per serving
- Calories: 407
- Calories from fat: 38%
- Protein: 7.1g
- Fat: 17g
- Saturated fat: 10g
- Carbohydrate: 56g
- Fiber: 2g
- Sodium: 610mg
- Cholesterol: 80mg
- 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
- 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.
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