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Easy Pumpkin Scones

 
Easy Pumpkin Scones
741

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

1 tablespoon butter
½ cup sugar
1 large eggs
2 cups self-rising flour
1 cup pumpkin
cooked, (cold), mashed
teaspoon salt
*

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

Reviews

over 6 years

The picture looks absolutely delicious. You did an excellent job on presenting this pumpkin scone. I loved the drizzle over the top and the whipping cream in between, both of them made the scone look so appealing, I just want to grap it and give a big bite. Thanks Lynn for your great picture. Happy baking :)

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Comments

lynn in ma
Auburn, United States
 over 6 years ago

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.

Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 12711% of calories 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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