* Exported from MasterCook *
(Bread), Pumpkin Scones
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 tablespoon baking powder
3/4 teaspoon ground cinnamon
1/2 cup butter or margarine -- (1/4 lb), cut into chunks
3/4 cup canned pumpkin
1/2 cup milk -- plus 1 tablespoon
1 tablespoon milk
1 large egg yolk
1 tablespoon granulated sugar
1. In a bowl, mix flour, brown sugar, baking powder, 1/2 teaspoon
cinnamon, and salt. Add 1/2 cup butter and, with a pastry blender or
your fingers, cut or rub in until pea-size crumbs form.
2. In a small bowl, whisk pumpkin and 1/2 cup milk until well
blended. Add to flour mixture and stir just until dough is evenly moistened.
3. Scrape onto a lightly floured board, turn over to coat, and gently
knead just until dough comes together, 5 or 6 turns. Pat dough into a
6" round 1 1/2" thick; cut into 6 equal wedges.
4. Separate wedges and place on a lightly buttered 12 by 15" baking
sheet. In a small bowl, beat egg yolk and 1 tablespoon milk to blend;
brush lightly over tops of scones (discard any remaining egg wash).
In another small bowl, mix granulated sugar and remaining 1/4
teaspoon cinnamon; sprinkle evenly over scones.
5. Bake in a 375F regular or convection oven until scones are golden
brown, 25 to 30 minutes. Transfer to a rack; serve warm or cool.
Per scone: 407 cal., 38% (153 cal.) from fat; 7.1 g pro, 17 g fat, 10
g sat, 56 g carb, 2 g fiber, 610 mg sodium; 80 mg chol.
Description:
"You can make pumpkin puree and freezes it in measured portions
so you can make these scones all year long. You can make the scones
with canned pumpkin, which makes a good substitute."
Source:
"Sunset, Oct 2001"
Start to Finish Time:
"0:45"
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Per Serving (excluding unknown items): 404 Calories; 18g Fat (38.8%
calories from fat); 7g Protein; 55g Carbohydrate; 2g Dietary Fiber;
80mg Cholesterol; 419mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.