PUMPKIN SCONES

makes 8 scones

This recipe is a delicious addition to your breakfast table. We serve it at the Parish House Inn with an egg dish, like spinach quiche. These are yummy served with orange marmalade, apple butter or spiced whipped cream.


2 cups all purpose flour
1/2 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground allspice
1/4 cup cold butter
1 egg
1/4 cup golden raisins or chopped apricots
3/4 solid pack canned pumpkin
2 tablespoons buttermilk
1 egg white, lightly beaten

Preheat oven to 400o and coat a cookie sheet with cooking spray.

In a large bowl combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice, Mix well.

Using a pastry blender or 2 knives, cut in butter until mixture is crumbly. Stir in raisins or apricots and set aside.

In a small bowl, beat egg, stir in pumpkin and buttermilk. Add liquid ingredients to dry ingredients and mix well. On a lightly floured board, pat dough into a circle 3/4 inch thick and cut into 8 wedges.

Place dough on a baking sheet that has been coated with cooking spray. Brush tops with beaten egg white and sprinkle with sugar. Bake in a preheated 400o oven for 10 - 12 minutes until light brown on top and a wooden toothpick comes out clean.

Remove from baking sheet and cool on a wire rack.



Chris Mason

Innkeeper
Parish House Inn