Sunday, November 14, 2010

Pumpkins Scones

Pumpkin Scones:
  • 2 cups self-raising flour (I use plain flour and add one tea sp of baking powder for every cup of flour.  It's cheaper in the States to buy plain flour and add the baking powder)
  • 1 1/2 tea sp pumpkin pie spice
  • 2 table sps of butter
  • 1/3 cup sugar
  • 1/2 cup canned pumpkin
  • 1 beaten egg
  • 1/8 cup milk
  1.  Preheat the oven to 425 f.  Place flour and spice in a large bowl.  Cut in chopped butter until mixture resembles fine crumbs.  Stir in sugar.  Make well in the center.  
  2. Combine pumpkin, egg, and 1/8 cup of milk. Add all at once to flour mixture.  Stir with spoon until a soft dough forms.
  3. Turn dough out onto a floured service.  Need gently 10 to 12 times.  Place on greased baking sheet and pat dough into an 8" circle about 3/4 " thick.
  4. Cut dough into 16 rounds with 2" round biscuit cutter or cut into sixteen wedges.  Place on greased baking sheet.  Brush with milk.
  5. Bake for 10 to 12 minutes or until light brown.
  6. Serve warm with butter.



  1. This is a nice recipe because the butter is so much less than what is usually in scones. The look yummy!

  2. In Australia, we had a Premier (the political leader of a state) whose wife Flo was a legend on the Pumpkin Scones in Queensland.


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