Easy Pumpkin Scones
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 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| ½ | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| 2 | cups |
self-rising flour
|
|
| 1 | cup |
pumpkin
cooked, (cold), mashed |
|
| ⅛ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 473 | ml |
self-rising flour
|
|
| 237 | ml |
pumpkin
cooked, (cold), mashed |
|
| 0.6 | ml |
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.
