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“I made these lovely scones one day when looking for a way to use up leftover pumpkin, and I was not disappointed,” recalls Brenda Jackson of Garden City, Kansas. TIP: Brenda often uses her food processor to stir up the dough just until it comes together. “It so simple to prepare this way,” she assures.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 249 calories, 9 g fat (6 g saturated fat), 51 mg cholesterol, 372 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Pumpkin Ginger Scones in Quick Cooking November/December 2005, p26
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Reviewed on Dec. 10, 2011 by jmkasprak
These scones had really good flavor. They are definitely best served warm since they just don't warm up very well at all.
Reviewed on Nov. 18, 2011 by cookinfanatic25
I made this today for my husband for the first time and he really liked them. I added a bit more seasoning to the dough and a pinch of cinnamon and ginger to the teaspon sugar.
Reviewed on Nov. 06, 2011 by qknapper
Very good... I made with 1/2 whole wheat flour and 1/2 white flour. I also used vanilla greek yogurt in place of the sour cream... I always do in baking.. Much less fat, same consistency and more protein...
Reviewed on Oct. 14, 2011 by Debbo1
I rated this 5 stars with the following changes: instead of 2 cups white flour, I used 1 cup whole wheat and 1 cup white. I increased the pumpkin to 3/4 cup, then added in white flour when kneading to help with the stickiness (maybe an extra 1/2 cup). I used Bestlife Buttery Baking sticks instead of butter and used low fat, not fat free, sour cream. I baked them about 10 minutes or so longer than called for. I double iced them by mixing 1/2 cup powdered sugar and 1 or a bit more coffee creamer (cinnamon vanilla flavored). Paint on cooled scones and let dry. Then mix 1 cup powdered sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a dash of cloves and ginger. Whisk together then add 1-2 tablespoons creamer to a drizzle consistency. Using whisk, drizzle in a pattern over the scones with dried icing. Let dry.
Reviewed on Nov. 08, 2010 by bargainbarb
I just seen this recipe today. I had all the ingrediants so I decided to make them. They are delish....I made 3 batches. The last 2 I added raisins and pecans. I prefer them without. I would deff make again.
Reviewed on Nov. 04, 2010 by colllege_kid
Came out better than other scones I've tried and are lower in fat (especially when using fat free sour cream. I left out the ginger and added chocolate chips.
Reviewed on Oct. 23, 2010 by ana28
These were so good! My husband doesn't like pumpkin but he ate these quickly!! They were very easy and yummy.
Reviewed on Oct. 13, 2008 by cajun1
I have never tried scones before and found this recipe easy to follow. I added raisens and nuts. My husband even liked it and I have had request for the recipe.
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