Tuesday, November 17, 2015

Incredible Pumpkin Scones

Incredible Pumpkin Scones
250 mlcooked or canned pumpkin1 cup
25 mlbutter2 tbsp
50 mlbrown sugar1/4 cup
375 mlwhole wheat flour1 1/2 cup
250 mlflour1 cup
15 mlbaking powder1 tbsp
5 mlsalt1 tsp
2 mlcinnamon1/2 tsp
1 mlnutmeg1/4 tsp
-dash ground cloves-
50 mlmilk1/4 cup
Mix dry ingredients in bowl. Make a well in flour mixture and add pumpkin, melted butter and slightly beaten egg. Mix well; adding enough milk to form a dough that is soft but not too sticky to handle. Turn out on floured board and knead lightly with fingertips. Pat dough into an oblong shape about 1 inch (2.5 cm). Cut scones with floured knife or cutter and place on cold ungreased cookie sheet. Bake at 425 F (220 C) for 12 to 16 minutes.Serves 8

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