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Pumpkin Scones
 
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Prep Time: 0 Minutes
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 30
Pumpkin scones. What could be more special on a fall or winters day.
Ingredients:
4 1/2 c. all-purpose flour
5 t. baking powder
1 t. ground cinnamon
1/2 t. ground nutmeg
1 t. salt
1/2 c. light brown sugar
1/2 c. unsalted butter, softened
2 c. canned pumpkin puree
1 1/3 c. milk
2 c. chopped walnuts or pecans
Directions:
1. Preheat oven to 375° F. Grease two baking sheets with cooking spray.
2. In a large mixing bowl, combine the dry ingredients. Cut in the butter until
3. it resembles coarse meal.
4. Add the pumpkin, milk and nuts and stir until well mixed.
5. Using a 1/2 cup measure, scoop the batter into small rounds on the baking sheets.
6. Leave a space of about 2 inches between each scone.
7. When both pans are used, put the remaining batter in the refrigerator until the first batch is finished baking.
8. Bake for 12 to 15 minutes, until the edges begin to brown.
9. Remove to a cooling rack and repeat with the remaining batter.
10. Decorate as desired or leave plain.
11. Note: If a holiday brunch is on the calendar, make the batter in advance and place scoopfuls onto baking sheets.
12. Freeze for two hours or more, then wrap the individual scoops in plastic wrap and freeze up to a month until ready to bake.
13. Yield: Makes about 30 scones
By RecipeOfHealth.com