LOCATION: Recipes >> Breads Quick >> Pumpkin Scones
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Pumpkin Scones
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1/4 cup butter or margarine, softened slightly
1/4 cup sugar
1 egg
2 tablespoons corn syrup
1 cup cooked, mashed butternut squash or pumpkin or "whatever"
2 2/3 cups plain flour
2 teaspoons cream of tartar
1 teaspoon baking soda
pinch of (I use kosher) salt
1/2 teaspoon ground nutmeg
pinch of ground ginger
1/3 cup milk (or less).
Sift together the dry ingredients.
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.) Stir in the squash, and half of the
sifted dry ingredients.
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.
Knead only a little, gently until you can pat it out into a big
flat rectangle about 2 cm thick (just under an inch). Cut into 12
pieces with a floured knife. transfer to a lightly greased oven
tray (I used my large pizza pan, which only just accommodated them)
and bake at 450 F degrees for 18 minutes.
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