Pumpkin Scones
From karlyn255 13 years ago
- 30 to make
- Serves 30 scones
Pumpkin scones. What could be more special on a fall or winters day.
Ingredients
- 4 1/2 C. all-purpose flour shopping list
- 5 t. baking powder shopping list
- 1 t. ground cinnamon shopping list
- 1/2 t. ground nutmeg shopping list
- 1 t. salt shopping list
- 1/2 C. light brown sugar shopping list
- 1/2 C. unsalted butter, softened shopping list
- 2 C. canned pumpkin puree shopping list
- 1 1/3 C. milk shopping list
- 2 C. chopped walnuts or pecans shopping list
How to make it
- Preheat oven to 375° F. Grease two baking sheets with cooking spray.
- In a large mixing bowl, combine the dry ingredients. Cut in the butter until
- it resembles coarse meal.
- Add the pumpkin, milk and nuts and stir until well mixed.
- Using a 1/2 cup measure, scoop the batter into small rounds on the baking sheets.
- Leave a space of about 2 inches between each scone.
- When both pans are used, put the remaining batter in the refrigerator until the first batch is finished baking.
- Bake for 12 to 15 minutes, until the edges begin to brown.
- Remove to a cooling rack and repeat with the remaining batter.
- Decorate as desired or leave plain.
- Note: If a holiday brunch is on the calendar, make the batter in advance and place scoopfuls onto baking sheets.
- Freeze for two hours or more, then wrap the individual scoops in plastic wrap and freeze up to a month until ready to bake.
- Yield: Makes about 30 scones
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