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

Source: Midwest Living
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; total fat 6g; saturated fat 3g; cholesterol 35mg; sodium 151mg; carbohydrates 26g; fiber 1g; protein 3g; vitamin a 2187IU; vitamin c 1mg; calcium 61mg; iron 1mg.

Reviews