A very moist low fat scone or biscuit recipe I like to make for
Thanksgiving. Tastes best freshly baked or freeze.
Pumpkin Scones or Biscuits
1 egg
1 Tbsp / (15 g) of butter
1/2 cup / (100 g) of sugar
1 cup or 250 ml of cold cooked mashed pumpkin or canned works well
2 cups of self rising flour (200 g)
1/8 tsp (0.5 ml) salt
1/4 tsp cinnamon or to taste
dash of nutmeg or to taste
First grease a baking a baking sheet. Then beat together the sugar and
butter until the mixture is light and fluffy.
Slowly add in the egg and beat it in well.
Add the flour, the mashed pumpkin, cinnamon, nutmeg and the salt and fold
in by hand.
Taste test to see if it has the right amount of cinnamon or nutmeg for
your liking.
Knead the mixture briefly and then cut into small rounds.
Bake for about 15 minutes at 425 degrees f (220c) or until well risen and
golden on top.
Serve hot with butter
Source: Group Recipes