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Pumpkin Scones





Yields
Makes 6 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.

Pumpkin Scones




James Carrier
  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
Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 407Calories from Fat 38
% Daily Value *
Total Fat 17g27%

Saturated Fat 10g50%
Cholesterol 80mg27%
Sodium 610mg26%
Total Carbohydrate 56g19%

Dietary Fiber 2g8%
Protein 7.1g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.