I recently subscribed to an email list that sends me weekly recipe ideas. This week's had a recipe for Sweet Potato Scones that caught my eye. I would have actually made Sweet Potato Scones if there had been any sweet potatos in my kitchen. But I've been starting to crave pumpkin bread lately, and I did have a can of pumpkin in the cupboard, so I decided to make pumpkin scones.
Here's my adapted recipe:
1 c wheat flour
2 1/2 c white flour
1/4 tsp salt
1 tbsp baking powder
1 tbsp cinnamon
2 tbsp brown sugar
1 c pumpkin
1/4 c vegetable oil
1/4 c milk
Mix the wet ingredients together in a bowl (or a 2 c glass measuring cup). Mix the dry ingredients together in a bowl. Then mix the wet ingredients into the dry ingredients. Put the resulting dough onto a floured work surface and pat it down until it's a bit less than 1/2 inch thick. Cut out some scones. You can use a biscuit cutter, or you can be "creative" like me and just use a knife to cut out the scones.
Put the scones on a greased cookie sheet.
Press some toppings into the scones if you wish.
I put sunflower seeds on some, and chocolate chips on the rest.
Bake at 410 for 12 minutes.
Delicious. I think these will go nicely with some scrambled eggs for breakfast tomorrow.
Breakfast success. Popped a chocolate-chip pumpkin scone in the microwave for 20 sec to warm up the chips, then drizzled it with some hershey's special dark chocolate syrup. Fabulous.