1 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tbls [sugar]
4 tbls butter
1/2 tsp nutmeg
1/4 cup sage, minced fresh
1/4 cup canned pumpkin finely diced
1/3 cup milk

DIRECTIONS
Heat oven to 400°F
Combine flour, baking powder, sugar, salt, and nutmeg in bowl.
Cut in butter, with with pastry or biscuit cutter or your fingers, dough should look crumbly.

Add pumpkin and sage stir evenly incorporate
Add milk, a tablespoon at a time and stir until the dough comes away from the sides

Dough can be sticky but not fluid, dust with a tablespoon or two with flour if needed.

Tip dough ball onto floured plate.
Using floured hands form into large disc at least 1/2 to 3/4 inch thick.
Use floured pastry cutter or knife and cut dough into 4 wedges.
Transfer wedges to either preheated cast iron pan or greased cake pan.

Brush scones with milk before baking.
Bake 15-18 minutes until the center of the dough no longer gives when pressed.

Remove pan from oven, shake pan or tap on counter to loosen scones.
If scones seem to stick, smack pan on counter harder or loosen scones with flexible spatula.
Remove scones from pan by tipping onto your hand or a plate, bottom should be browned.
Place scones on cooling rack and let come to room temperature before serving.
When cooled scones should break into wedges easily,
if not use serrated knife to loosen them from each other.

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