Incredible Pumpkin Scones

Incredible Pumpkin Scones

Metric Ingredient Imperial 250 ml cooked or canned pumpkin 1 cup 25 ml butter 2 tbsp 50 ml brown sugar 1/4 cup 375 ml whole wheat flour 1 1/2 cup 250 ml flour 1 cup 15 ml baking powder 1 tbsp 5 ml salt 1 tsp 2 ml cinnamon 1/2 tsp 1 ml nutmeg 1/4 tsp - dash ground cloves - 50 ml milk 1/4 cup 1 egg 1

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