Sweet Pumpkin Scones

Ingredients

• ¼ cup butter or margarine, softened slightly
• ¼ cup white sugar
• 1 egg
• 2 tbsp corn syrup
• 1 cup cooked, mashed butternut squash, pumpkin, or other squash
• 2 ⅔ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1 pinch salt
• ½ tsp ground nutmeg
• 1 pinch ground ginger
• ⅓ cup milk (or less)

Steps

1. Stir together the flour, cream of tartar, baking soda, salt, ground nutmeg and ground ginger.
2. In a separate bowl, beat butter and sugar together with an electric mixer.
3. Add in the egg and corn syrup, and mix with a spoon to prevent over-mixing.
4. Stir in the squash and half of the sifted dry ingredients.
5. Add the rest of the dry ingredients with just enough of the milk to make a soft dough. If it is too sticky to work, add a sprinkle (or two) of flour.
6. Knead only a little, gently, until you can pat it out into a big flat rectangle about ¾ inch thick.
7. Cut into 12 pieces with a floured knife. Transfer to a lightly greased oven tray.
8. Bake at 230°C (450°F) for 18 minutes.

More recipes with butter, eggs, corn syrup, pumpkin, flour, cream of tartar, baking soda, nutmeg, ginger or milk

Adapted from “Sweet Pumpkin Scones” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.