Pumpkin adds moisture to these little biscuits. They complement a dinnertime feast as well as breakfast.

Source: Midwest Living


Recipe Summary

25 mins
12 mins
37 mins


Ingredient Checklist


Instructions Checklist
  • In a large mixing bowl, combine flour, brown sugar, ginger, cinnamon, baking powder, salt, soda, nutmeg, and cloves. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside.

  • In a medium mixing bowl, combine eggs, pumpkin, currants, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until combined. Do not overmix.

  • Drop dough in 1/4 cup portions 2 inches apart on ungreased baking sheets. In a small bowl, combine beaten egg white and water. Lightly brush egg white mixture over the scones and sprinkle with granulated sugar. Bake in a 400 degree F oven for 12 to 14 minutes or until lightly browned. Remove scones from baking sheet; serve warm. To reheat, wrap scones in foil, heat in a 400 degree F oven for 5 to 8 minutes. Makes 20 scones.

Nutrition Facts

164 calories; fat 6g; cholesterol 35mg; saturated fat 3g; carbohydrates 26g; insoluble fiber 1g; protein 3g; vitamin a 2186.6IU; vitamin c 0.6mg; sodium 151mg; calcium 60.6mg; iron 1.4mg.