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    Pillsbury's Pumpkin Scones


    Source of Recipe


    Pillsbury, Healthy Baking

    List of Ingredients




    1/4 cup Granulated sugar
    1 teaspoon Pumpkin pie spice
    2 1/2 cups All-purpose flour
    3 teaspoons Baking powder
    1/2 teaspoon Baking soda
    1/4 teaspoon Salt
    3 tablespoons Butter or margarine
    1 cup Pumpkin -- canned
    1/4 cup Buttermilk

    Recipe



    Preheat oven to 400 degrees; coat a cookie sheet with nonstick cooking spray. In a large bowl, combine the sugar and pumpkin pie spice until well mixed; reserve 1 1/2 teaspoons. Add the flour, baking powder, baking soda and salt to the remaining sugar-spice mixture; mix well.

    Using a pastry blender or fork, cut in the margarine until the mixture resembles coarse crumbs. In a small bowl with a wire whisk, beat the pumpkin and buttermilk until well combined. Add to the flour mixture; toss with a fork just until the dry ingredients are moistened.

    On a floured surface, gently knead the dough until smooth and no longer sticky. Shape into a ball. Place on the cookie sheet and press into a 9-inch circle. Sprinkle with the reserved sugar-spice mixture. Cut into 8 wedges; separate slightly. Bake for 18 to 24 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Seve warm.

 

 

 

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