Pumpkin Scones Using Pumpkin Puree
After Pumpkin pie i had some leftover Pumpkin puree which I turned into flavorful scones. These are great Breakfast scones to have with hot coffee,Tea or Hot Cocoa.
- 2 cups all purpose flour
- 1 tbs baking powder
- 1/2 tsp salt
- 1st pumpkin pie spice
- 3 tbs sugar
- 5 tbs unsalted cold butter
- 1 cup pumpkin puree
- 3 tbs heavy cream
Preheat oven to 400 degrees f. Sift together flour, baking powder, sugar and salt. Cut in cold butter using
pastry blender or food processor until it resemble bread crumbs. Dilute the pumpkin puree adding heavy cream, then add to the dry ingredients and stir until all is moistened and holds together.Gather the dough and gently knead into a circle that is about 6 inches round and 1 1/2 inches thick. Cut this circle into half, cut each half into 4 triangles. Place the scones on the baking sheet lined with parchment paper or on ungreased baking sheet. Lightly brush the biscuits with cream and sprinkle some sugar on top.Bake until lightly browned, 15 to 20 minutes.