Options

Format:
Include:
PRINT
James Carrier Photo by: James Carrier

Pumpkin 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.

Sunset OCTOBER 2001

  • Yield: Makes 6 scones

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

Preparation

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.

Nutritional Information

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
advertisement

Go to Full Version of

Pumpkin Scones Recipe

advertisement