I know this seems to be a bit out of season but, here's a recipe for pumpkin scones. I recently made these because I found an open can of pumpkin in the refrigerator. My family has no problem eating these any time of the year.PUMPKIN SCONES
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/8 tsp cloves
1/8 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ginger
1/4 c. brown sugar
6 tbsp butter
1/c c. canned pumpkin
1/2 c. sour cream (reduced fat will work)
1/2-1 c. dry mix-ins (any combo of chocolate chips, nuts or dried fruits)
Preheat oven to 400*f. Mix together first 10 ingredients. Cut in the butter until it is the size of very small peas. (You can freeze the butter and then on the large holes of the grater, grate the butter into the flour mixture. Work in the butter with your fingers.) Stir in the mix-ins. Thoroughly combine the pumpkin and sour cream. Stir into the flour/butter mixture until it comes together. (You may have to use your hands.) Divide the dough in half and flatten to a 6" disc on a lightly floured cutting board. Cut into 6 wedges and place on cookie sheet. Repeat with other half of the dough. (I like to make smaller scones. This way you can eat more than one with no guilt.) You could also flatten all the dough and cut into 8 wedges. Bake @ 400*f for about 15 minutes, longer if you make bigger scones.
1 c. flour
1 c. ww flour 1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/8 tsp cloves
1/8 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ginger
1/4 c. brown sugar
6 tbsp butter
1/c c. canned pumpkin
1/2 c. sour cream (reduced fat will work)
1/2-1 c. dry mix-ins (any combo of chocolate chips, nuts or dried fruits)
Preheat oven to 400*f. Mix together first 10 ingredients. Cut in the butter until it is the size of very small peas. (You can freeze the butter and then on the large holes of the grater, grate the butter into the flour mixture. Work in the butter with your fingers.) Stir in the mix-ins. Thoroughly combine the pumpkin and sour cream. Stir into the flour/butter mixture until it comes together. (You may have to use your hands.) Divide the dough in half and flatten to a 6" disc on a lightly floured cutting board. Cut into 6 wedges and place on cookie sheet. Repeat with other half of the dough. (I like to make smaller scones. This way you can eat more than one with no guilt.) You could also flatten all the dough and cut into 8 wedges. Bake @ 400*f for about 15 minutes, longer if you make bigger scones.
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