I love to make muffins, but sometimes I just feel like making scones. A scone is a fancy word for a "rich quick bread cut into a triangle shape" according to the Merriam Webster Dictionary. Pumpkin is so versatile and I have been testing it in different baked goods lately, like my pumpkin chocolate muffins a few posts ago. Lauren and I split one of the scones yesterday for a late afternoon "snack." Scones are yummy anytime of the day, not just for breakfast!
Cathy has been "retired" from the paid workforce since 1996 to raise her family which includes one husband, one third grader, one teen and one stepson. She has been cooking and baking for as far back as she can remember for her family and friends in "Cathy's Kitchen." She is excited to be able to share her recipes as well as her cooking and baking hints with other home cooks. Please feel free to comment or ask a question about her recipes or about cooking and baking in general.
2 cups white flour
1/3 cup light brown sugar
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup milk
3/4 cup pumpkin
1/2 teaspoon vanilla extract
1/2 cup old fashioned oatmeal
Preheat oven to 350 degrees. Blend flour, brown sugar, cinnamon, baking powder, baking soda and salt together in a large bowl with large spoon. Using two knives, "cut" butter in until it resembles large crumbs. Add remaining ingredients and mix well. On floured surface (I used about 2 teaspoons flour) take the mixture and knead about 15-20 times. Put flour on the palms of your hands, if necessary too - the mixture may be a little sticky :) Press into a circle shape to about 1/4 to 1/2 inch in thickness. Using a knife, cut into eight equal sized triangles and place on an ungreased cookie sheet. Bake about 20 minutes or until a toothpick inserted into the middle of the scones comes out clean.
To read more from Cathy, visit onthemenutodayatcathyskitchen.blogspot.com/