Here’s an example of how I would convince the public that pumpkin is great for any time of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving.
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons cold, unsalted butter, cut into pieces
- ½ cup pumpkin puree
- 1/3 cup buttermilk
- 1/3 cup toasted pine nuts
- 2 tablespoons all-purpose flour, or more as needed
- 1 egg
- 1 teaspoon milk
- 1 teaspoon white sugar
Directions
Step 1
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Step 2
Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
Step 3
Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.
Step 4
Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.
Step 5
Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.
Step 6
Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.
Cook’s Note:
Make a simple glaze for these scones by whisking together1 teaspoon milk, 2 tablespoons confectioners' sugar, and 2 teaspoons maple syrup until smooth. You may need to add some more milk or sugar, depending on how thick you want the glaze.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 172 | |
% Daily Value * | |
Total Fat8g | 11% |
Saturated Fat4g | 21% |
Cholesterol31mg | 10% |
Sodium236mg | 10% |
Total Carbohydrate21g | 8% |
Dietary Fiber1g | 4% |
Total Sugars5g | |
Protein4g | |
Vitamin C1mg | 3% |
Calcium86mg | 7% |
Iron2mg | 9% |
Potassium82mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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