iPatch Chest o' Cookery

Recipe namePumpkin scones
Main ingredientPumpkin
Number of servings8
OriginDad's house
Cooking typeWestern
Time required30
Difficulty ***
Suggested wines
Ingredients2 cups of flour
1/2 cup of sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground Ginger
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg

1/3 cup of butter

1/2 cup canned pumpkin
1/4 cup of sour cream
1 egg

1 tbsp butter milk
2 tsp sugar
DirectionsCombine first eight ingredients. Cut in the butter until crumbly. Whisk together pumpkin and sour cream and egg until well blended. Add the wet mix to the dry mix, stirring until just combined.
Dough will be soft.

Turn out onto a floured surface, kneed gently 5 times. Roll out into a 6x9 pan. Using a sharp knife cut into six squares, and then cut the squares in half to make twelve triangles. Place onto ungreased cookie sheet, brush top with buttermilk and sugar topping.

Bake at 425 degrees for 15 to 20 minutes.
NotesAlternative topping glaze is an icing sugar mixed with chai.

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