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.

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