Pumpkin Scones
Source of Recipe
Friends
Recipe Introduction
Jack and Mary Billings are columnists for the St. Louis Post Dispatch newspaper ...their food column offers recipes that are doable a and yet a little special...this is for you scone lovers....I serve with good sweet butter and our local Amish Pumpkin Butter spread...
List of Ingredients
1 stick softened butter
1/2 cup plus 2 Tablespoon sugar
2 eggs
3/4 cup milk
1 cup canned pumpkin
3 1/2 cups flour
1 Tablespoon spoon baking powder
1/2 tsp salt
1 tsp. fresh grated nutmeg
1/4 tsp ground cinnamon
Recipe
Preheat oven to 450 degrees. line 2 baking sheets with parchment paper. Beat together butter and sugar until light and fluffy add eggs, milk and pumpkin ..mix well...set aside...in another bowl stir together flour, baking powder, salt, nutmeg and cinnamon,...add flour mixture to pumpkin mixture, beating just until blended...do not overbeat. Spread 1/2 the dough in a 10" circle on the baking sheet. repeat with the second baking sheet...score by pulling a table knife from the outside edge to the center forming 12 equal wedges in each circle. Bake 7 minutes...reduce oven to 425 and bake about 8 minutes longer, bottom should be slightly browned...let cool about 5 to 10 minutes then cut wedges along the scored lines...serve with butter, marmalade and sweetened whipped cream...makes 24...
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