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Pumpkin Scones


Perfect Holiday Tea Time Scones!


Submitted by MHC


2 cups all purpose flour 1 cup whole wheat flour 1/2 cup sugar 1/2 teas. baking soda 1 tbls. baking powder 1/2 teas. salt 1&1/2 teas. cinnamon 1&1/2 teas. ground ginger 1&1/2 sticks unsalted butter cut into small pieces 1&1/4 cups buttermilk(or more if dough seems too dry) 1 cup pumpkin puree 1 tbls. vanilla extract 1/4 c raw sugar


In large mixing bowl mix all dry ingredients. using a pastry cutter, work the butter bits into the dry ingredients until dough has consistency in small pebbles. Add the pumkin puree, buttermilk and vanilla and mix either by hand or electric mixer with dough hook and mix until just combined. Using a 1/3 cup measuring cup, scoop dough and place onto baking sheet lined with parchment paper. refrigerate for 15 minutes. Sprinkle with raw sugar and bake at 425 degrees for 10 minutes on lower 1/3 rack and move to upper 1/3rd rack in oven for another 10 minutes or so, till golden. Enjoy!

Nutritional Information Per Serving

no nutrition information available