Pumpkin walnut
scones
Featured in: "The Peaceful Season"
3 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. Drop mounds of 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.
Peeled, chopped apple is another great option instead of nuts, but be sure to add an extra tablespoon or two of flour to offset the moisture in the apples.
These are so easy, you just plop mounds of dough on the cookie sheet. (Or, 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 to bake.) Makes 12.