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2 c. flour
½ c. sugar
1 T. baking powder
½ tsp. salt
1 T. milled flax seed (optional)
½ tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground cloves
¼ tsp. ground ginger
6 T. cold butter
¾ c. canned pumpkin
3 T. half-and-half
Heat oven to 425°. Line a cookie sheet with parchment paper.
Combine flour, sugar, baking powder, salt, flax, and spices in a large bowl. Cut butter into the dry ingredients until mixture is crumbly. Set aside.
In a separate bowl, whisk pumpkin, half-and-half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
Pat dough onto a lightly floured surface and form it into a 1-inch thick rectangle, 9 inches long and 3 inches wide. Slice the dough twice through the width, making three equal portions. Cut those three slices diagonally, and then diagonally again, so you have 12 triangular pieces. Place on prepared baking sheet. Sprinkle with sugar (the chunky-looking kind if you have it) or cinnamon sugar.
Bake for 15 minutes or until scones turn light brown. Place on wire rack to cool.