Pumpkin puree adds moisture, flavour and a nice orange colour to these spiced scones. Be sure to use canned pure pumpkin rather than pumpkin pie filling.
Yield: Makes 12.
July 02, 2019
2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1/3 cup butter, chilled and cubed
1/2 cup canned pure pumpkin
1/4 cup sour cream
1 large egg
1 tbsp salted butter, melted
2 tsp sugar
Combine first 8 ingredients (flour through nutmeg) in a bowl.
Cut in butter with a pastry blender until mixture is crumbly.
Whisk together pumpkin, sour cream and egg until blended. Add pumpkin mixture to flour mixture, stirring just until combined. Dough will be soft.
Turn dough out onto a floured surface. Knead dough gently 5 times. Roll out dough into a 6x9 inch rectangle.
Using a sharp knife, cut dough into 6 squares. Cut each square in half diagonally to make 12 triangles.
Place on an ungreased cookie sheet. Brush tops with melted butter and sprinkle with 2 tsp sugar. Bake at 425ºF for 12 - 14 minutes or until lightly browned.
Nutritional analysis per scone:185 calories, 7.5 g fat, 3 g protein, 26.4 g carbohydrate, 1 g fibre, 267 mg sodium
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