nucpharm29 said:Glynis--Could you post your recipe for the pumpkin scones??? I'm always up for a new scone recipe, and those sound delish!
Sure. Be warned, though, I haven't tried the pumpkin scones. It's a new recipe, and I'm always willing for my kids to be the guinea pigs. Do you want the peanut butter and banana one, too? I'll post both!
Pumpkin Ginger Scones
2 C. flour
7 Tbs + 1 tsp. sugar, divided
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. gaking soda
5 Tbs. cold butter, divided
1 egg, lightly beaten
1/3 C. canned pumpkin
1/4 C. sour cream
In a large bowl, combine the flour, 7 Tbs. sugar, baking powder, spices and baking soda. Cut in 4 Tbs. butter until mixture resembles coarse crumbs. Combine the egg, pumpkin and sour cream; stir in crumb mixture just until moistened. Turn onto a floured surface; knead 10 times. Pat into an 8 inch circle. Cut into 8 wedges. Separate wedges and place on a greased baking sheet. Melt remaining butter; brush over dough. Sprinkle with remaining sugar. Bake at 425 degrees for 15-20 minutes or until golden brown. Serve warm. Yield: 8 scones.
Peanut Butter and Banana Scones
Family Fun Magazine
3 C. flour
1/2 C. brown sugar
2 tsp. baking powder
3/4 tsp. salt
3/4 C. peanut butter
2 eggs
1 tsp. vanilla
3/4 C. +2 Tbs. half and half cream
1 C. chopped banana
Heat the oven to 375 degrees. Lightly grease a baking sheet or line it with parchment paper. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt to evenly incorporate the ingredients. Combine butter, eggs, vanilla, and 3/4 C. of the half and half in a medium bowl. Using an electric mixer,mix the ingredients until evenly blended. Gently stir the peanut butter mixture into the flour mixture just until combined. Then gently stir in the bananas. Turn the dough onto a floured surface. Knead it twice, then gently pat it out so that it is 1 inch thick. Cut out scones using a round biscuit cutter and arrange them on the baking sheet. Spread the remaining half and half on top of the scones with a pastry brush and then bake them for 20 minutes or until the bottoms are slightly golden. Cool the scones on a wire rack, then serve them plain or with jam. Makes 20 scones.
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