Pumpkin walnut
scones
Featured in: "The Peaceful Season"
3¼ cups flour
½ cup brown sugar
1 tablespoon baking powder
½ teaspoon baking soda
1½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cloves
1 stick margarine, cold; cut into small dice
1 cup mashed pumpkin
1/3 cup milk
1 egg, beaten
1 cup chopped walnuts
Topping:
½ teaspoon cinnamon
2 tablespoons brown sugar
1/4 cup quick-cooking oats
Heat over to 350 degrees. Mix flour, sugar, baking powder, baking soda and spices in a large bowl. Blend in margarine with a pastry cutter or fork until lumps are smaller than peas. In a small container, mix the egg and milk; add to the large bowl along with the pumpkin. Stir just until mixed. Fold in walnuts. Mound dough on greased cookie sheet with a large spoon and/or small measuring cup. Scones will expand, so give them room. Sprinkle on topping, bake for 15-20 minutes until the tops and bottoms start to brown. Cool on wire racks.
There’s nothing better than a sweet treat with a steaming cup of coffee on a blustery day. These are so easy, you just plop mounds of dough on the cookie sheet. (You can pat the dough into a round, and bake it in a skillet or on a cookie sheet as shown, but they'll take longer.) Don’t like walnuts? Swap in raisins, or chocolate chips. Peeled, chopped apple is also a great option, but be sure to add an extra tablespoon or two of flour to offset the moisture in the apples. Makes 12.