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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Filled Pumpkin Scones For filling: 1 ¼ cups pumpkin puree 1 cup sugar 1 tsp cinnamon ½ tsp nutmeg ½ tsp ginger 1/8 tsp cloves Cook all ingredients over medium to low heat stirring constantly. Bring to boil and simmer, stirring constantly for about 5 minutes. Cool. Scone: 2 ¼ cups all-purpose flour 1/3 cup packed dark brown sugar 2 teaspoons baking powder ¼ tsp salt ¼ tsp. baking soda ½ tsp each: cinnamon, nutmeg; ginger 1/8 tsp ground cloves ¼ cup coarsely chopped walnuts ½ cup butter ½ cup pumpkin puree 1/3 cup milk Instructions: Mix all dry ingredients together in a medium mixing bowl. Use a pastry cutter to cut the butter into the dry ingredients until it resembles coarse crumbs. Mix all wet ingredients together and then add all at once to the butter flour mixture. Mix together with a spoon. Knead the dough on a floured surface for about 10 to 15 strokes until a sticky well- mixed dough ball is formed. Place dough on a greased cookie sheet and spread out to a large circle about 2 inches thick. Cut into 8 wedges and move them apart so they do not touch, but are about ½ inch apart. With the back of a spoon make a trench in the top of each scone running from the tip to the base. Make it a little larger at the base of the scone. Using a one tablespoon measuring spoon, spoon a level tablespoon of the pumpkin filling in to the trench on the top of each scone. Push the dough up around the edges, if necessary, so that the filling doesn’t spread and leak out of the trench while cooking. Top with finely chopped walnuts before baking, if desired. Bake in a preheated 400 degree oven for 17 to 20 minutes until the dough begins to turn golden around the edges of the scone. Makes 8 scones. Note; There will be about ½ cup of the filling left over. Use this to make 7 or 8 empanadas. Use a cream cheese/butter pastry pie dough, roll out and cut 4 inch circles using a small bowl as a measure. Fill each empanada with about one and a half tablespoons of the pumpkin filling. Turn edge over and seal with water. Use fork tines around edge. Bake on a greased cookie sheet at 400 degrees for 15 to 20 minutes until dough is puffed and golden brown. Notes: If you like pumpkin, this is the scone for you. I like them served with a little cream cheese. But then, I like everything with a little cream cheese...... |
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