RCI-BR.003.0002.001

Pumpkin Scones

Name: Pumpkin Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup butter or margarine (softened slightly); ¼ cup sugar; 1 unit egg; 2 Tbsp corn syrup; 1 cup cooked (mashed butternut squash, pumpkin, or other squash); 2⅔ cups all-purpose flour; 2 tsp cream of tartar; 1 tsp baking soda; 1 pinch of salt; ½ teaspoon ground nutmeg; 1 pinch of ground ginger; ⅓ cup milk (or less)

Pastry We have two versions of , one savory and one sweet.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

butter or margarine
softened slightly
¼ cup
sugar
¼ cup
egg
1 unit
corn syrup
2 Tbsp
cooked
mashed butternut squash, pumpkin, or other squash
1 cup
all-purpose flour
2⅔ cups
cream of tartar
2 tsp
baking soda
1 tsp
of salt
1 pinch
ground nutmeg
½ teaspoon
of ground ginger
1 pinch
milk (or less)
⅓ cup

Method

Stir together the flour, cream of tartar, baking soda, salt, ground nutmeg and ground ginger.

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 ¾" 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).

Bake at 230°C (450°F) for 18 minutes.

Pumpkin Scones

Ingredients

Method

What Makes This Variant Distinct