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.
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.
Yield: Makes 6 scones
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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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