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Pumpkin Scones

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 06 Nov 2011 11:50:51 -0800
v111.n043.4
* Exported from MasterCook *

                           (Bread), Pumpkin Scones

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2 1/2           cups  all-purpose flour
       1/4           cup  firmly packed brown sugar
    1         tablespoon  baking powder
       3/4      teaspoon  ground cinnamon
       1/2           cup  butter or margarine -- (1/4 lb), cut into chunks
       3/4           cup  canned pumpkin
       1/2           cup  milk -- plus 1 tablespoon
    1         tablespoon  milk
    1              large  egg yolk
    1         tablespoon  granulated sugar

1. In a bowl, mix flour, brown sugar, baking powder, 1/2 teaspoon 
cinnamon, and salt. Add 1/2 cup butter and, with a pastry blender or 
your fingers, cut or rub in until pea-size crumbs form.

2. In a small bowl, whisk pumpkin and 1/2 cup milk until well 
blended. Add to flour mixture and stir just until dough is evenly moistened.

3. Scrape onto a lightly floured board, turn over to coat, and gently 
knead just until dough comes together, 5 or 6 turns. Pat dough into a 
6" round 1 1/2"  thick; cut into 6 equal wedges.

4. Separate wedges and place on a lightly buttered 12 by 15" baking 
sheet. In a small bowl, beat egg yolk and 1 tablespoon milk to blend; 
brush lightly over tops of scones (discard any remaining egg wash). 
In another small bowl, mix granulated sugar and remaining 1/4 
teaspoon cinnamon; sprinkle evenly over scones.

5. Bake in a 375F regular or convection oven until scones are golden 
brown, 25 to 30 minutes. Transfer to a rack; serve warm or cool.

Per scone: 407 cal., 38% (153 cal.) from fat; 7.1 g pro, 17 g fat, 10 
g sat,  56 g carb,  2 g fiber,  610 mg sodium; 80 mg chol.

Description:
    "You can make pumpkin puree and freezes it in measured portions 
so you can make these scones all year long. You can make the scones 
with canned pumpkin, which makes a good substitute."
Source:
    "Sunset, Oct 2001"
Start to Finish Time:
    "0:45"
                 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 404 Calories; 18g Fat (38.8% 
calories from fat); 7g Protein; 55g Carbohydrate; 2g Dietary Fiber; 
80mg Cholesterol; 419mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 
Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.