I like to make these as snacks for school or to have with a cup of tea. Although these instructions make 6 large scones, I prefer to make them into 12 mini ones.
Pumpkin Scones
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 7 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 6 tablespoons cold butter
- 1/2 cup canned pumpkin
- 3 tablespoons evaporated milk
- 1 large egg
Directions
Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
Combine flours, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
In a separate bowl, whisk together pumpkin, evaporated milk and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
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