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Pumpkin-scone-side.jpg

Info

Cook Time: 30 minutes

Serves: 12

Ingredients

  • ¼ cup butter or margarine, softened slightly
  • ¼ cup sugar
  • 1 egg
  • 2 Tbsp. corn syrup
  • 1 cup cooked, mashed butternut squash, pumpkin, or other squash
  • 2⅔ cups all-purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • pinch of salt
  • ½ teaspoon ground nutmeg
  • pinch of ground ginger
  • ⅓ cup milk (or less)

Directions

  1. Stir together the flour, cream of tartar, baking soda, salt, ground nutmeg and ground ginger.
  2. In a separate bowl, beat butter and sugar together with an electric mixer. Add in the egg and corn syrup (mix the rest with a spoon so it won't be over-mixed).
  3. Stir in the squash and half of the sifted dry ingredients.
  4. Add the rest of the dry ingredients with just enough of the milk to make a soft dough. If it is too sticky to work, add a sprinkle (or two) of flour.
  5. Knead only a little, gently, until you can pat it out into a big flat rectangle about ¾" thick (just under an inch).
  6. Cut into 12 pieces with a floured knife. Transfer to a lightly greased oven tray.
  7. Bake at 230°C (450°F) for 18 minutes.

Source

Pumpkin Scones from the Wikibooks Cookbook—source of original article, licensed under the GNU Free Documentation License.

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