Lisa Rolleri makes a fall pick-me-up in the kitchen: pumpkin scones!
1 ¾ Cup all-purpose flour
3 Tablespoons Sugar
2 ½ Teaspoons Baking Powder
¼ Teaspoon Salt
1/3 Cup Butter (5 Tablespoons)
½ Cup Pumpkin Puree
½ Teaspoon Cinnamon
¼ Teaspoon Ginger
1/8 Teaspoon Cloves
1 Egg White Beaten
Cinnamon & Sugar for dusting on top
Pre-heat oven to 400̊
Place all dry ingredients into the bowl of a food processor and blend.
Add butter, egg and pumpkin and process until a ball of dough form.
Flour a board and form a ball with the dough and flatten into a circle on the floured board. Roll with a rolling pin if necessary. Circle should be ½ inch thick. Cut into 8 equal wedges and place on a baking sheet.
Brush with egg whites and dust with cinnamon and sugar.
Bake for 13- 15 minutes until golden.
Serve warm with butter or whipped cream cheese.