Pumpkin & Banana Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
15 ounces of Pumpkin Puree (not pumpkin pie mix)1 medium, very ripe Banana1 1/4 cups Brown Sugar1 cup of Unsalted Butter (2 sticks)4 cups Flour2 T. Baking Powder1 T. Cinnamon1 1/2 t. Allspice1/4 t. Ginger
Preheat Oven to 400 degrees F
-Reserve 4 T. butter and 1/4 cup of brown sugar in separate bowl for the topping.
-Sift flour, baking powder, cinnamon, allspice, and ginger together.
-Cut butter into small cubes and incorporate into the dry mixture with food processor or with a fork by hand until the mixture resembles bread crumbs.
-Mix the pumpkin puree, banana and brown sugar in a separate bowl.
-Carefully add the fruit and sugar mixture to the dry mixture with a wooden spoon. Mix just enough to incorporate everything and make a soft dough, but be careful not to overwork the dough.
-Place the dough on a floured surface, roll to 1-inch thick rectangle. Cut into scone shapes (by cutting squares and then cutting each square on the diagonal) or use a scone cutter (make sure to flour the cutter or knife in between cuts).
-Top each scone with the reserved mixture of sugar and butter and place on a greased cooking sheet, approximately 1-inch apart.
-Bake in a 400 degree oven for 10-12 minutes until the scones puff up and are a light golden brown.
-Remove promptly from baking sheet to cooling rack and allow to cool.
Serving Size: Makes: 20 medium scones; 1-2 scones served per person
-Reserve 4 T. butter and 1/4 cup of brown sugar in separate bowl for the topping.
-Sift flour, baking powder, cinnamon, allspice, and ginger together.
-Cut butter into small cubes and incorporate into the dry mixture with food processor or with a fork by hand until the mixture resembles bread crumbs.
-Mix the pumpkin puree, banana and brown sugar in a separate bowl.
-Carefully add the fruit and sugar mixture to the dry mixture with a wooden spoon. Mix just enough to incorporate everything and make a soft dough, but be careful not to overwork the dough.
-Place the dough on a floured surface, roll to 1-inch thick rectangle. Cut into scone shapes (by cutting squares and then cutting each square on the diagonal) or use a scone cutter (make sure to flour the cutter or knife in between cuts).
-Top each scone with the reserved mixture of sugar and butter and place on a greased cooking sheet, approximately 1-inch apart.
-Bake in a 400 degree oven for 10-12 minutes until the scones puff up and are a light golden brown.
-Remove promptly from baking sheet to cooling rack and allow to cool.
Serving Size: Makes: 20 medium scones; 1-2 scones served per person
Nutritional Info Amount Per Serving
- Calories: 238.8
- Total Fat: 9.6 g
- Cholesterol: 24.9 mg
- Sodium: 81.8 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 1.7 g
- Protein: 3.0 g
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