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Pumpkin Scones

December 7, 2010

Do you have a bowl of leftover pumpkin puree staring at you every time you open the refrigerator? If you haven’t yet over-dosed on all things pumpkin, these yummy scones are a great treat for breakfast.


½ cup pumpkin puree (Sweet potato works too.)
1 egg
1 T vanilla
2 cups flour – white whole wheat or all purpose
2 tspn. baking powder
¼ cup plus 2 T granulated sugar
½ tspn. salt
½ cup cold unsalted butter
½ cup chopped pecans
1/8 cup millet (optional)

¼ cup chopped pecans
2T turbinado sugar
2 tspn. cinnamon
2 T milk or cream


  1. Preheat oven to 375°F.
  2. In a medium bowl whisk together the puree, egg, and vanilla.
  3. Place the flour, baking powder, sugar, and salt in a food processor. Pulse several times to combine.
  4. Cut butter into small cubes. Add to flour mixture and pulse until mixture resembles a coarse corn meal.
  5. Add the dry mixture, chopped pecans, and millet to the bowl with the puree and stir or mix by hand just until combined.
  6. Dump the dough mix onto a lightly floured board and pat into an 8 inch disk. Cut disk in half, then quarters and then into eighths as evenly as possible.
  7. Place the scones on a baking sheet lined with parchment paper.
  8. For topping, combine pecans, sugar and cinnamon.
  9. Brush the tops of the scones with milk and sprinkle generously with topping.
  10. Bake for 17-19 minutes, until the tops begin to crack. If your oven browns unevenly, turn the scones once after 10 minutes.

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