Pumpkin Scones

Serve with your favourite preserves or add a simple glaze.

Nutritional Information

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1/2 cup / 125 ml	canned pumpkin puree
2	Naturegg Omega 3 eggs
1/4 cup / 63 ml	2% milk
2 cup / 500 ml	all-purpose flour
1/3 cup / 83 ml	white granulated sugar
1 tbsp / 15 ml	baking powder
1 tsp / 5 ml	ground cinnamon
1/2 tsp / 2.5 ml	nutmeg
1/4 tsp / 1 ml	ground cloves, ground ginger, allspice (each)
1/8 tsp / 0.5 ml	salt
1/3 cup / 83 ml	chilled, unsalted butter

Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
In a medium bowl, combine the pumpkin puree, eggs and milk with a fork. Set aside.
In a separate large bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, cloves, ginger, allspice, and salt with a wire whisk.
Cut the butter into 1/2 inch (1.25cm) cubes and add to flour mixture. Fold in the butter with a fork or pastry cutter.
Pour the pumpkin mixture into the flour mixture and mix until combined. Do not over mix.
If required, work the dough by folding the dough over itself on a lightly floured surface until all the flour is incorporated. Form the dough into a 1 inch (2.5cm) thick disc. Slice into 8 triangular pieces and place on the prepared baking sheet.
Bake for 20-22 minutes or until the scones have puffed up slightly and are firm to the touch.
Transfer on to a rack and let cool fully.

This recipe was made with:

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When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.