Sunday, September 19, 2010

Pumpkin Scones

Fall is definitely upon us here in South central Alaska. Most of the trees are past their peak color and the leaves are dropping quickly. Soon we will see "termination dust" on the tops of the mountains. Termination dust is the name for the first snow that signals it's time for the outsiders to leave. I hope we don't see it for a while but you never know.
Fall makes me want to bake, although i don't consider myself much of a baker. Today I made Pumpkin Scones. They're quite tasty but not exactly scone density or texture. Any suggestion on where to tweak the recipe?

Pumpkin Scones
Makes 20 small scones

2 1/2 cups Bisquick heart smart baking mix
1/4 cup dark brown sugar
1 egg or egg sub equal to 1 egg
1 cup canned pumpkin
1/2 tsp vanilla
1 - 1 1/2 tsp pumpkin pie spice
1 Tbsp milk
2 Tbsp coarse sugar
Mix first 6 ingredients together in to a soft dough. Drop by medium cookie scoop on to baking stone. Flatten slightly with back of a spoon. Brush milk on to each scone & follow with coarse sugar. Bake at 425 for 11-13 minutes.

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