MacPumpkin Scones
This is an appropriate scone for the day after a Thanksgiving feast… and a perfect way to use any leftover canned pumpkin.
Ingredients:
2 ¼ cups all-purpose flour
¼ cup packed brown sugar
2 teaspoons baking powder
1 ½ teaspoons pumpkin pie spice
¼ teaspoon salt
½ cup (1 stick) chilled butter or margarine
1 large egg, beaten
½ cup canned pumpkin
1/3 cup milk
Directions:
Preheat your oven to 400 degrees Fahrenheit. In a mixing bowl combine flour, brown sugar, baking powder, pumpkin pie spice and salt. With a pastry blender, cut in the butter or margarine until the mixture resembles coarse crumbs. Make a well in the center of the dry mixture; set aside. In another bowl combine egg, pumpkin, and milk. Add the egg mixture all at once to the dry mixture by pouring it into the center of the well you formed.
Using a fork, stir until the dough is moistened and comes together. Turn out the dough onto a floured surface and quickly knead it by folding it over 10 or 12 times until smooth. If the dough is too sticky, knead some more flour into it until it doesn’t stick as easily to your hands. Pat the dough into an 8-inch circle. Cut into wedges. Place the wedges 1 inch apart on an ungreased baking sheet. If desired, brush the tops with additional milk. Bake for 12 to 15 minutes or until golden brown. Remove scones from the baking sheet and cool on a wire rack for 5 minutes.