Pumpkin Scones

Pumpkin Scones

4 1/2 C. all-purpose flour

5 t. baking powder

1 t. ground cinnamon

1/2 t. ground nutmeg

1 t. salt

1/2 C. light brown sugar

1/2 C. unsalted butter, softened

2 C. canned pumpkin puree

1 1/3 C. milk

2 C. chopped walnuts or pecans

Preheat oven to 375° F. Grease two baking sheets with cooking spray.

In a large mixing bowl, combine the dry ingredients. Cut in the butter until it resembles coarse meal. Add the pumpkin, milk and nuts and stir until well mixed.

Using a 1/2 cup measure, scoop the batter into small rounds on the baking sheets. Leave a space of about 2 inches between each scone. When both pans are used, put the remaining batter in the refrigerator until the first batch is finished baking.

Bake for 12 to 15 minutes, until the edges begin to brown. Remove to a cooling rack and repeat with the remaining batter.

Note: If a holiday brunch is on the calendar, make the batter in advance and place scoopfuls onto baking sheets. Freeze for two hours or more, then wrap the individual scoops in plastic wrap and freeze up to a month until ready to bake.

Yield: Makes about 30 scones
Source: “In the Kitchen with Bob: Christmas Collection,” by Bob Bowersox


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