Cookbook:Sweet Pumpkin Scones

Sweet Pumpkin Scones
Category	Scone recipes
Difficulty

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Ingredients

• ¼ cup butter or margarine, softened slightly
• ¼ cup white sugar
• 1 egg
• 2 tbsp corn syrup
• 1 cup cooked, mashed butternut squash, pumpkin, or other squash
• 2 ⅔ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1 pinch salt
• ½ tsp ground nutmeg
• 1 pinch ground ginger
• ⅓ cup milk (or less)

Procedure

1. Stir together the flour, cream of tartar, baking soda, salt, ground nutmeg and ground ginger.
2. In a separate bowl, beat butter and sugar together with an electric mixer.
3. Add in the egg and corn syrup, and mix with a spoon to prevent over-mixing.
4. Stir in the squash and half of the sifted dry ingredients.
5. Add the rest of the dry ingredients with just enough of the milk to make a soft dough. If it is too sticky to work, add a sprinkle (or two) of flour.
6. Knead only a little, gently, until you can pat it out into a big flat rectangle about ¾ inch thick.
7. Cut into 12 pieces with a floured knife. Transfer to a lightly greased oven tray.
8. Bake at 230°C (450°F) for 18 minutes.