I had a hankering for pumpkin scones this morning, and a little quick Googling turned up several options. The problem is, all the recipes call for 1/2 cup pumpkin, or 2/3 cup pumpkin or something like that.
Pumpkin puree comes in 15-oz cans, which is about 2 cups. Freezing the leftover pumpkin or putting it in the fridge and trying to remember to use it up soon, just seemed like a hassle. So, I chose the recipe that called for the most pumpkin, and modified it a bit to use up the whole can. 😉
I had some sugar and spice mixture left from making citrus spice cookies a long while ago, and sprinkled some on top of half of the scones, and that was a very nice addition. They were pretty delicious, and now there aren’t many left. 🙂
The recipe is a slightly modified version of this one from Taste of Home.
- 2 cups whole wheat flour
- 2 1/2 cups white flour
- 1/2 cup brown sugar, packed
- 4 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil (or butter or other shortening)
- 2 eggs
- 1 15-oz can pumpkin puree
- 1 – 2 Tablespoons milk
- sugar and spice mix for sprinkling (optional)
- Combine all the dry ingredients and mix well.
- Cut in the shortening until the mixture resembles coarse crumbs.
- In a separate bowl, combine the eggs, pumpkin, and milk and mix well.
- Add the liquids to the crumb mixture and stir until a soft ball forms.
- The dough will be soft and look very sticky, but should be workable and not really too sticky. Divide the dough in half and form each into a ball.
- Place each ball on an ungreased baking sheet and pat down into a circle about 1/2 inch thick.
- If desired, sprinkle with sugar and spice mixture before cutting each circle into 8 wedges. Slightly separate the wedges so that they are no longer touching.
- Bake at 400° F about 12-15 minutes.