Pumpkin Scones


Pumpkins aren't just for jack-o-lanterns.


1 1⁄4 cups
all purpose flour
1 1⁄4 cups
whole wheat flour
1 teaspoon
baking powder
1 teaspoon
baking soda
2 teaspoons
1⁄2 teaspoons
ground nutmeg
1⁄2 teaspoons
ground cloves
1⁄2 teaspoons
1⁄2 cups
butter or margarine (softened)
1 1⁄2 cups
white sugar
1 cup
of cooked or canned pumpkin puree
1 teaspoon


1) Preheat the oven to 350 F. Combine flours, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.2) In a separate bowl, cream together 1/2 cup butter and the white sugar. Add pumpkin, egg and 1 tsp of vanilla, beat until creamy. Mix in the dry ingredients until just combined. Drop on a cookie sheet by spoonfuls; flatten slightly.3) Bake for 15 - 20 minutes. Make the glaze in the meantime. Combine icing sugar, milk, melted butter and vanilla, whisking until you have a desired consistency. You can add a bit more milk if necessary. Allow the scones to cool and then drizzle with the glaze  (see below for recipe)



2 cups icing sugar3 tbsp milk1 tbsp melted butter1 tsp vanilla extract


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