Sweet Pumpkin Scones
Sweet pumpkin scones are a quick way to turn leftover cooked squash into something for the tea table. The mashed squash goes straight into the dough, giving a soft, moist crumb, while nutmeg and a pinch of ginger add gentle warmth. Cream of tartar and baking soda do the rising, so no yeast or waiting is needed. The recipe works with butternut, pumpkin or any other squash you have on hand.
Instructions
Stir the flour, cream of tartar, baking soda, salt, nutmeg and ginger together in a large bowl and set it aside.
In a second bowl, beat the softened butter and sugar with an electric mixer until combined. Add the egg and corn syrup and mix by hand with a spoon, which keeps you from over-mixing.
Stir in the mashed squash and half of the dry ingredients. Add the remaining dry mixture along with just enough milk to make a soft dough. If the dough is too sticky to handle, sprinkle in a little more flour, one pinch at a time.
Knead gently and only briefly, then pat the dough into a large flat rectangle about ¾ inch thick.
Cut the rectangle into 12 pieces with a floured knife and place them on a lightly greased oven tray.
Bake at 230°C (450°F) for 18 minutes.
Make it personal.
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