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Pumpkin Pistachio Scones

in Diana's Recipe Book

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Servings: 10 scones
1 tablespoon butter
1/2 cup granulated sugar
1 egg
1 cup canned 100% pure pumpkin
2 cups self-raising flour, sifted
1/8 teaspoon salt
2 tablespoons milk
1/2 cup chopped pistachios

Preheat oven to 350 degrees F (180 C). Lightly grease a baking sheet.

Cream butter and sugar until light and fluffy. Add egg and beat well. Stir in pumpkin, sifted flour and salt. Knead lightly and cut into 2-inch squares or rounds using a cookie cutter. Place scones close together on a greased baking tray, brush the tops with a little milk and sprinkle with chopped pistachio. Bake in preheated 350 degrees F (180 C) oven for 15 minutes or until scones are well risen and golden. Serve with a light spread of butter.

Makes 10 scones.

Date: July 4, 2004


Reviewer: pumpkinpie
Mmm, we loved these! I used mostly whole-wheat self-rising pastry flour and about 7/8 cup pumpkin. The dough was still too moist to knead so I made drop scones and baked for 20 minutes.


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