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Easy Pumpkin Scones

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I like to add pumpkin spices: cinnamon, nutmeg, allspice & ginger. I also add a handful each of dried cranberries and walnuts. I cut into equal triangles from a round. When completely cooled, I drizzle with a simple vanilla glaze.

Yield

12
servings

Prep

15
min

Cook

15
min

Ready

30
min

Ingredients

Amount Measure Ingredient Features
1 tablespoon butter
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½ cup sugar
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1 large eggs
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2 cups self-rising flour
1 cup pumpkin
cooked, (cold), mashed
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teaspoon salt
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Ingredients

Amount Measure Ingredient Features
15 ml butter
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118 ml sugar
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1 each eggs
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473 ml self-rising flour
237 ml pumpkin
cooked, (cold), mashed
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0.6 ml salt
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Directions

Grease a scone tray or baking tray. Cream together the butter and sugar until light and fluffy. Add egg and beat well.

Add pumpkin, flour and salt and fold in by hand. Knead lightly and cut into 1-inch squares. Place close together on the scone tray and bake at 425℉ (220℃) F. until well risen and golden on top (about 15 minutes). Serve hot, with butter.



* not incl. in nutrient facts Arrow up button

Comments


lynn in ma

I like to add pumpkin spices: cinnamon, nutmeg, allspice & ginger. I also add a handful each of dried cranberries and walnuts. I cut into equal triangles from a round. When completely cooled, I drizzle with a simple vanilla glaze.

 

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 12711% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 303mg 13%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 65% Vitamin C 1%
Calcium 8% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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