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Pumpkin Scones




Source of Recipe


internet






List of Ingredients



• 4 1/2 cups all-purpose flour
  
• 5 tsp baking powder
  
• 1 tsp ground cinnamon
  
• 1/2 tsp ground nutmeg
  
• 1 tsp salt
  
• 1/2 cup light brown sugar
  
• 1/2 cup unsalted butter, softened
  
• 2 cups canned pumpkin puree
  
• 1 1/3 cups milk
  
• 2 cups chopped walnuts or pecans
  






Instructions



1. Preheat oven to 375 degrees. Grease two baking sheets with cooking spray.
   
2. In a large mixing bowl, combine the dry ingredients. Cut in the butter until it resembles coarse meal. Add the pumpkin, milk and nuts and stir until well mixed.
   
3. Using a 1/2 cup measure, scoop the batter into small rounds on the baking sheets. Leave a space of about 2" between each scone. When both pans are used, put the remaining batter in the refrigerator until the first batch is finished baking.
   
4. Bake for 12 to 15 minutes, until the edges begin to brown. Remove to a cooling rack and repeat with the remaining batter.
   






Final Comments


Yield: about 30 scones

Note: Can be made ahead. Make the batter in advance and place scoopfuls onto baking sheets. Freeze for two hours or more, then wrap the individual scoops in plastic wrap and freeze up to a month until ready to bake. Thaw out on baking sheets.