Rating: 3.5 stars
15 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
  • 15 Ratings
Source: Better Homes and Gardens

Gallery

Credit: David Loftus

Recipe Summary

prep:
25 mins
bake:
15 mins
total:
40 mins
Servings:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. In a large bowl combine the pumpkin puree, Parmesan, melted butter, egg, Worcestershire sauce, salt and pepper, and chili oil. Stir well to mix.

    Advertisement
  • In another bowl, mix together flour, baking powder, and baking soda. Fold into pumpkin mixture and stir just until combined into a dough.

  • Turn dough out onto a lightly floured work surface. pat to 1-inch-thick oval.

  • Cut dough into scones using a round 2 inch biscuit cutter dipped in flour. Place scones 1 inch apart on ungreased or a parchment-lined cookie sheet. Reform dough and repeat. You should get 12 scones.

  • Brush tops of scones with milk to glaze. Bake for 15 minutes or until golden. Cool slightly. Eat warm with butter if desired.

To Freeze:

Baked scones can be frozen in airtight containers or resealable bags for up to 1 month. Thaw for 1 hour at room temperature. Wrap scones in foil and reheat in a 300 degree F oven for 10 to 12 minutes. Unbaked scones can be put on cookie sheets lined with parchment paper and frozen until solid. Transfer to resealable bags and freeze for up to 3 months. Do not thaw before baking as directed in recipe, adding 2 to 3 minutes to baking time.

Nutrition Facts

132 calories; fat 6g; cholesterol 31mg; saturated fat 3g; carbohydrates 15g; mono fat 1g; insoluble fiber 1g; sugars 1g; protein 4g; vitamin a 2478.1IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; folate 36.3mcg; vitamin b12 0.1mcg; sodium 316mg; potassium 69mg; calcium 121.2mg; iron 1.3mg.
Advertisement