Canned pumpkin mixed with traditional pumpkin pie spices add color and flavor to these drop scones.
| 1/2 |
|
cup LAND O LAKES® Butter, softened |
| 1/2 |
|
cup firmly packed brown sugar |
| 1 |
|
cup canned pumpkin |
| 1/4 |
|
cup LAND O LAKES™ Fat Free Half & Half or milk |
| 1 |
|
egg yolk |
| 2 1/2 |
|
cups all-purpose flour |
| 2 |
|
teaspoons baking powder |
| 1 |
|
teaspoon ground cinnamon |
| 1/2 |
|
teaspoon salt |
| 1/2 |
|
teaspoon ground ginger |
| 1/2 |
|
teaspoon ground cloves |
| 1/2 |
|
cup currants, if desired |
Heat oven to 375°F. Combine butter and brown sugar in large bowl; beat at medium speed until creamy. Add pumpkin, 1/4 cup half & half and egg yolk; continue beating until smooth and creamy. Stir in all remaining scone ingredients except
currants until well mixed. Stir in currants, if desired.
Drop rounded 1/4 cupfuls of dough evenly onto ungreased baking sheet.
Bake for 20 to 25 minutes or until edges are lightly browned and scones are set. Remove from baking sheet to cooling rack.
Combine powdered sugar and enough half & half in small bowl for desired glazing consistency. Drizzle over warm or cooled scones.
Recipe Tip
Serve these spicy pumpkin scones with apple butter for a great fall treat.
