Pumpkin scones PDF Print E-mail

Pumpkin Scones

1 1/2 ounces butter
2 tablespoons brown sugar
1/2 cup mashed, cooked pumpkin
1 egg, beaten
1/2 cup milk
2 1/2 cups self-rising flour
Pinch of salt
Melted butter (for glaze)

Preheat oven to 400 degrees F.

Cream butter and sugar, then mix in pumpkin. Stir in egg and milk. Sift in flour and salt and add to creamed mixture. Knead a few times on a lightly floured surface, then pat out to a rectangle about 3/4 inch thick. Cut rounds with floured cutter or into squares with a sharp knife. Brush with melted butter. Bake for 15 minutes until well risen, golden brown on top and cooked through. Serve hot, split and buttered.

Serves 4 to 6.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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