Pumpkin Scones

By Yankee Magazine

Apr 21 2002



12 scones


3 tablespoons butter
2 tablespoons brown sugar
1/2 cup pureed pumpkin
1 egg, beaten
1/2 cup milk
1/2 cup dried fruit bits or raisins
2-1/2 cups self-rising flour
pinch salt
melted butter to glaze


Preheat oven to 400 degrees F. Cream butter and brown sugar together. Mix in pumpkin. Stir in egg and milk, then add dried fruit or raisins. Sift together flour and salt and add to creamed mixture. Knead a few times on lightly floured surface, then form into a rectangle about 3/4 inch thick. Cut into 2- to 3-inch squares and brush with melted butter. Place 2 inches apart on lightly greased cookie sheet. Bake for 15 minutes. Serve hot, with butter and preserves.