Thursday, June 28, 2012

Pumpkin Scones

Hi,

Here's another scone recipe for you to try. I use canned pumpkin. You don't need to use the whole can, so I freeze the extra pumpkin in a small ziplock bag.

This recipe can me made in a food processor, but you can make it by hand as well.

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

Mix the above ingredients in a bowl.

1/2 cup butter, cut into chunks

Add the butter and with a pastry blender or your fingers, cut the butter in until the mixture turns into coarse crumbs. This is the part that is quicker using a food processor.

3/4 cup canned pumpkin
1/2 cup milk

Mix the pumpkin and the milk in a measuring cup until well blended. Add to the flour mixture and stir with a wooden spoon until just mixed. Scrape unto lightly floured counter and lightly knead, just a few times, until the dough comes together. Separate into 2 balls and pat the balls into 1 1/2 inch thick rounds. Cut each round into 6 wedges. Place wedges on a parchment covered baking sheet.

1 large egg yolk
1 tablespoon milk
Granulated sugar

Mix egg yolk and milk together. Brush over scones and sprinkle with sugar. Bake in 375 degree oven until scones are golden brown, about 30 minutes. Transfer to a rack to cool.

This is another delicious scone recipe. It's not too heavy and because they are small, you won't be tempted to eat too much. They are great for breakfast or for a not too sweet snack.

Hugs,
Mameekosan 


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