Pumpkin Scones

2 c. flour
1 Tbs. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cloves
6 Tbs. butter, cold
1/2 c. pumpkin puree (or squash, sweet potato, carrot or other random ECHO vegetable that slightly resembles pumpkin)
1/2 c. brown sugar
1 egg
1/4 c. cream or milk
1 tsp. vanilla

Preheat oven to 400. Mix dry ingredients together. Cut in butter until mixture is crumbly. Mix pumpkin, sugar, egg, cream and vanilla in separate bowl. Add wet ingredients to dry ingredients and mix just until combined. Pour dough onto floured surface and pat into a 1/2″ thick round. Place on greased cookie sheet and bake 10-12 minutes.

This recipe was introduced to us by Joy Longfellow (yes, relation to Henry Wadsworth) during our ECHO days. With so much tropical pumpkin growing on the farm, we enjoyed entirely too many of these delicious treats! There was also a wonderful icing on top that made these absolutely wonderful. I’ll have to discover that recipe as well. The pumpkin makes these very moist.


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