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Tuesday, May 25, 2010
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.
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.