Pumpkin & Banana Scones

Pumpkin & Banana Scones
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Nutritional Info
  • Servings Per Recipe: 20
  • 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

View full nutritional breakdown of Pumpkin & Banana Scones calories by ingredient
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Introduction

These yummy, moist scones are a unique flavor different from the traditional scone flavors. They are great during the holidays or all year round and are wonderful for breakfast or brunch, even a snack on the go, because they are full of flavor, not too sweet and easy to transport. These yummy, moist scones are a unique flavor different from the traditional scone flavors. They are great during the holidays or all year round and are wonderful for breakfast or brunch, even a snack on the go, because they are full of flavor, not too sweet and easy to transport.
Number of Servings: 20

Ingredients

    15 ounces of Pumpkin Puree (not pumpkin pie mix)
    1 medium, very ripe Banana
    1 1/4 cups Brown Sugar
    1 cup of Unsalted Butter (2 sticks)
    4 cups Flour
    2 T. Baking Powder
    1 T. Cinnamon
    1 1/2 t. Allspice
    1/4 t. Ginger

Tips

The dough should be soft, but dry - not sticky. If it is sticky, add flour a little bit at a time until the right consistency is achieved and the dough can be rolled out. If the dough is too dry, add milk 1 T. at a time until the right consistency is achieved.

You can also change the size of the scone cuts. Making mini-scones by cutting these scones in half (prior to baking) would create 40 scones and would be great for gifts or pot-luck gatherings.


Directions

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

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