Friday, November 11, 2011

Pumpkin Scones A and B



  • ¼ cup buttermilk
  • ½ cup pumpkin
  • 1 teaspoon vanilla
  • 1 ½ cups self-rising flour(or all purpose flour and 2 teaspoons baking powder)
  • ⅓ cup wheat germ
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ½ teaspoon ginger
  • 8 tablespoon butter chilled, cut into 1/2" cubes
  • buttermilk for brushing, and raw sugar
Preheat oven to 400 F.  Mix buttermilk, pumpkin, and vanilla, set aside.

Whisk together flour, wheat germ, brown sugar, cinnamon, allspice nutmeg, and ginger.  Add butter, cut in with pastry cutter, or rub with fingers to form coarse meal.  Stir in wet ingredients until dough comes together in small clumps.  Gather dough and form ball.  Press ball into circle on oiled sheet pan. Cut into 8 wedges.  Brush with buttermilk and sprinkle with raw sugar.

Bake 25 minutes or until golden.



  • 2 cups flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 6  Tablespoons butter
  • 1/2 cup canned pumpkin
  • 1/4 cup plain yogurt
  • 1 egg
  • 1 cup powdered sugar
  • 1-2 T milk
Preheat oven 400.

Combine dry ingredients in a large bowl.  Cut butter into small pieces, then cut into dry ingredients with a pasty cutter or rub with fingers to form a coarse meal.

Make a well in the center and add yogurt, pumpkin and egg.  Briefly mix until dough comes together.   Make a ball, then press the dough into a circle on a greased sheet pan.  Cut into wedges and separate slightly before baking.

Bake for 15 minutes.  Prepare glaze by adding milk to powdered sugar.  When scones are cool, cover each scone with glaze.

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