Ingredients:
2-1/4 C all-purpose flour
1/4 C packed brown sugar
2 tsp baking powder
1/4 tsp baking soda
2 tsp pumkin pie spice
1/4 tsp salt
1/2 C frozen butter
1 egg, beaten
1/2 C canned pumpkin
1/3 C milk
Directions:
Preheat oven to 400.
1. Combine the first 6 ingrediants (flour – salt) together
in mixing bowl. Shred 1/2 cup butter with a box grater and toss with dry mixture . Make a well in center of mixture. Set aside.
2. In a separate bowl combine egg, pumpkin and milk.
Add egg mixture to dry mixture. Using a fork, stir until
moistened.
3. Turn out dough onto a lightly floured surface. Quickly knead
dough by folding and pressing gently for 10 to 12 strokes or until
nearly smooth. Pat dough into an 8 inch circle. Cut into 12 wedges.
4. Place wedges 1 inch apart on an ungreased baking sheet.
Bake for 12 to 15 minutes or until golden. Remove scones from
baking sheet and cool on wire rack for 5 minutes. Serve warm.
Nutritional Information:
Calories 252; Fat 16g, sat 3g; Chol 18mg; Sodium 321mg; Carb 24g, fiber 1g; Protein 3g