Pumpkin Scones

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.

Ingredients:

  • 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)

Directions:

  1. Combine all the dry ingredients and mix well.
  2. Cut in the shortening until the mixture resembles coarse crumbs.
  3. In a separate bowl, combine the eggs, pumpkin, and milk and mix well.
  4. Add the liquids to the crumb mixture and stir until a soft ball forms.
  5. 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.
  6. Place each ball on an ungreased baking sheet and pat down into a circle about 1/2 inch thick.
  7. 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.
  8. Bake at 400° F about 12-15 minutes.
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6 Comments Add yours

  1. adaisygarden says:

    These sound great! I’ll have to try them soon.

  2. Laura says:

    saw this today…am surprised you found pumpkin recipe’s with uncanned pumpkin….whenever we make something with our home-cooked pumpkin….I always have to think how much pumpkin is in a can and does that directly correlate.

    The recipe looks good though

    1. dwellrichly says:

      I hope you like it. They turn out a lot like the regular pumpkin bread I make; they’re moister and less flaky than most scones, but I still think they’re great. 😉

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