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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Scones Recipe

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This recipe for Pumpkin Scones is from Debi's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
¼ c. sugar
1 TB baking powder
1 tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger

6 TB cold butter

Whisk together:
½ cup canned pumpkin
3 TB heavy whipping cream (I use milk)
1 large egg
Directions:
Directions:
Preheat oven to 425°F.

Combine all dry ingredients in a mixing bowl. Using a fork, or pastry cutter, cut butter into dry ingredients until mixture is crumbly and there are no obvious large chunks of butter. Set aside.

In a separate bowl, whisk pumpkin, heavy cream and egg. Fold wet ingredients into dry ingredients and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a one-inch thick rectangle about 3 times as long as it is wide.

Using a large knife, slice the dough twice through the width, making three equal portions of wedge shapes. Place on prepared baking sheet.

Bake for 14-16 minutes or until light brown. Place on wire rack to cool.


I will frost while they are hot with powdered sugar frosting using almond flavoring. I also use milk instead of cream as I usually have cream in the house.

I will also make 2 or 3 additional 'dry ingredients' zip lock bags for future use, freeze them, then just add the moist ingredients and bake.

 

 

 

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