Pumpkin Spice Scones
Source of Recipe
Tracey2618
Recipe Introduction
Makes 20 small scones.
List of Ingredients
1/2 cup granulated sugar
2 teaspoons pumpkin pie spice
5 cups flour (BH 4-flour or Sylvan were good)
2 Tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons CF margarine
1 can (15 oz) canned pumpkin
1/2 cup thick Dari-free (or other milk sub)
2 tablespoons milk sub
Recipe
Preheat oven to 400*. Coat a cookie sheet with nonstick cooking spray.
In a large bowl, combine the sugar and pumpkin pie spice until well mixed; reserve 3 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 thick milk 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 two large balls.
Place on the cookie sheet and press into 9-inch circles.
Brush top with milk and sprinkle with the reserved sugar-spice mixture. Cut each mound into 10 wedges; separate slightly.
Bake for 16 to 18 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Serve warm. Top with ginger glaze.
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