Monday, February 13, 2012

Pumpkin Scones & Cream

It has been weeks since I last posted...I dropped my camera...the good news is Cannon has incredible customer service & shipped a new upgraded camera back!

So I'm back & while I've been gone I've been cooking up a storm.


So much so that I ran through over 15 lbs of flour. I invited a friend over for lunch & needed a bread side to serve with soup & salad. But alas all I had was self rising flour. 

I googled recipes with self rising flour.



This tasty Pumpkin Scone recipe is what I found on a website I've never been on before. Quite frankly I dislike the website name & almost passed it by. 

So glad I didn't.

This is what recipeland.com had for me:

1 Tbsp Butter
1/2 cup Sugar
1 Egg
2 cups Self Rising Flour
1 cup Pumpkin
1/8 tsp Salt


1. Heat oven to 425.
2. Cream together butter & sugar til light & fluffy.
3. Add egg & beat well.
4. Add pumpkin, flour & salt - stirring just til mixed                                        
5.  Knead dough lightly ~ 1 min & roll to 2" thick
6.  Slice dough into triangle wedges (mine were 2" wide & 3" long)
7. Place on greased baking sheet, bake until well risen ~15 min.                                          
                                               
                                               
Summing it up...

I added Chocolate chips & plan to throw in pecans too next time. White Choc. or 
Toasted Coconut could also be good adds.

To serve I cut the warm scones in half added a dollop of fresh whipped cream & drizzled 
with brown butter icing. Yum.





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