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Pumpkin Scones
2 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger, ground
1/2 teaspoon allspice, ground
1/2 teaspoon nutmeg, ground
1/4 teaspoon salt
1/4 cup vegetable shortening
1/4 cup light brown sugar
1 cup solid-pack pumpkin
1/3 cup plain yogurt
milk and sugar for topping (optional)
Preheat oven to 375 degrees F. Lightly grease cookie sheets or use parchment paper. Combine flour, baking powder, baking soda, spices and salt. In a large bowl, cream together shortening and brown sugar. Beat in the pumpkin and yogurt. Gradually blend in the dry ingredients. Turn the dough out onto a floured surface, sprinkle with flour, and knead gently just until smooth. Roll out the dough into a rectangle, approximately 12x6-inches. Using a sharp knife, cut into rectangles and place 1" apart on baking sheets. If you prefer you can roll dough into a circle, about 3/4-inch thick and cut into wedges.
Place scones on prepared baking sheets and brush tops with milk then sprinkle with sugar if desired. Bake for 17-20 minutes or until puffed and lightly colored. Transfer to wire racks to cool.
Makes 8 scones
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