Prep: 25 min; Bake 15 min; Oven 400 F
from Ron Guengerich3/4 cup pumpkin puree
1/2 cup grated Parmesan cheese
1/4 cup butter, melted
1 egg
1 tsp Worcestershire sauce
1/2 tsp. salt
Ground white pepper or black pepper
2 tsp. chili flavor oil
1 2/3 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
Milk
3-4 T. pepitas
1. Preheat oven to 400 deg. 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.
2. In another bowl, mix together flour, baking powder, and baking soda. Fold into pumpkin mixture and stir just until combined into a dough.
3. Turn dough out onto a lightly floured work surface. Pat to 1-inch thick oval.
4. Cut dough into scones using a round 2 inch biscuit cutter dipped in flour. Place scones 1 inch apart on ungreased cookie sheet. Reform dough and repeat. You should get 12 scones.
5. Brush tops of scones with milk to glaze. Sprinkle pepitas on top. Bake for 15 minutes or until golden. Cool slightly. Eat warm with butter if desired. Makes 6 servings + leftovers.
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