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Spicy Pumpkin Scones

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"Not sure where the recipe originated, but these spicy pumpkin scones are a perfect fit for cool autumn mornings. Best served hot, but can be served cold as well."
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Ingredients

30 m servings 171
Original recipe yields 12 servings (12 scones)

Directions

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  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Combine flour, 7 tablespoons sugar, baking powder, cinnamon, baking soda, and salt in a large bowl. Cut in 4 tablespoons butter until mixture resembles coarse crumbs.
  3. Beat egg using a whisk in a bowl. Add pumpkin, sour cream, and ginger; beat until well blended. Stir pumpkin mixture into the flour mixture until a soft dough has formed.
  4. Turn dough out onto a well-floured surface and knead gently 10 times. Roll or gently pat into a 9x6-inch rectangle. Cut dough into 6 squares. Cut each square in 1/2 diagonally, making 12 triangles.
  5. Place the dough triangles 2 inches apart on an ungreased baking sheet. Melt remaining tablespoon of butter and brush over scones. Sprinkle with remaining 1 tablespoon sugar.
  6. Bake in the preheated oven until golden brown and a toothpick inserted into the center of a scone comes out clean, 10 to 12 minutes.

Footnotes

  • Cook's Note:
  • You can substitute margarine for butter, if you'd like.

Nutrition Facts


Per Serving: 171 calories; 6.5 25.7 3 30 298 Full nutrition

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