 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
âI made these lovely scones one day when looking for a way to use up leftover pumpkin, and I was not disappointed,â recalls Brenda Jackson of Garden City, Kansas. TIP: Brenda often uses her food processor to stir up the dough just until it comes together. âIt so simple to prepare this way,â she assures. Ingredients:
2 cups king arthur unbleached all-purpose flour |
7 tablespoons plus 1 teaspoon sugar, divided |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon baking soda |
5 tablespoons cold butter, divided |
1 egg, lightly beaten |
1/4 cup canned pumpkin |
1/4 cup sour cream |
Directions:
1. In a large bowl, combine the flour, 7 tablespoons sugar, baking powder, cinnamon, salt, ginger and baking soda. Cut in 4 tablespoons butter until mixture resembles coarse crumbs. Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened.
2. Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Melt remaining butter; brush over dough. Sprinkle with remaining sugar.
3. Bake at 425° for 15-20 minutes or until golden brown. Serve warm. Yield: 8 scones.
|
|