Pumpkin Spice Scones adapted from here: http://www.myrecipes.com/recipe/pumpkin-scones-10000000600571/
- 2 ½ cups whole wheat flour
- ¼ cup firmly packed brown sugar
- 1 tablespoon baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, diced
- 1 cup canned pumpkin
- ½ cup plus 1 tablespoon skim milk
- 1 large egg yolk
- 1 tablespoon granulated sugar
In a bowl, mix flour, brown sugar, baking powder, 1/2 teaspoon cinnamon, and salt. Add butter and, with a pastry blender or your fingers, cut or rub in until pea-size crumbs form.
In a small bowl, whisk pumpkin and 1/2 cup milk until well blended. Add to flour mixture and stir just until dough is evenly moistened.
Scrape onto a lightly floured board, turn over to coat, and gently knead just until dough comes together, 5 or 6 turns. Scoop dough out onto cookie sheet using a 2″ scoop.
In a small bowl, beat egg yolk and 1 tablespoon milk to blend; brush lightly over tops of scones (discard any remaining egg wash). In another small bowl, mix granulated sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over scones.
Bake in a 375° regular or convection oven until scones are golden brown, 25 to 30 minutes. Transfer to a rack; serve warm or cool. Yields 12 scones