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pumpkin scones?

post #1 of 15
Thread Starter 
it is coming to that time of year again and I puree all my pumpkins and we love muffins, pancakes, and soups made from the puree but I am looking for a scone recipe that uses fresh pureed pumpkin instead of canned.

any other uses for pumpkin puree are welcome as my kids love the taste of pumpkin...
post #2 of 15
No help on the scones, but I like to incorporate pumpkin puree (and other squash purees) into enchilada sauce. It matches very nicely with the southwestern flavors and tomato and gives it an extra boost of nutrition.

post #3 of 15
Thread Starter 
oh, what a great idea! thanks.

I did find a recipe for scones on the internet and made a couple adjustments and they were pretty tasty. soooo good with a cup of coffee in the morning.
post #4 of 15
Bizarre---I just printed this out to make tmr!



2 tablespoons butter
6 tablespoons white sugar
2 eggs, beaten
2 cups mashed, cooked pumpkin
4 cups self-rising flour, sifted
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt

1 Preheat oven to 400 degrees F (200 degrees C).
2 In a mixing bowl, beat together butter, sugar, eggs and pumpkin. Stir in flour, cinnamon, nutmeg and salt by hand.
3 Roll out into 1/2 inch thickness and cut into rounds. Place on tray close together and bake for 15 to 18 minutes.

Makes 12 servings
post #5 of 15
Could you let us know how you prepare your pumpkin? We love it, and we carve pumpkins every Halloween, but I've never cooked with the fresh stuff. TIA.
post #6 of 15
To cook the pumpkin, (I do this with pie pumpkins, jack-o-lanterns aren't as flavorful) remove seeds and strings, cut into quarters and lay skin up on a baking sheet. Bake in a 400deg oven for an hour or until the pumpkin is tender. Let it cool, then peel it and puree in a blender or food processor. I make a nice smooth puree without water, sometimes you'll need to add water if it's too chunky and won't puree. Voila!

Now make stuff, like pumpkin bread, pumpkin pie, pumpkin scones, feed it to your bitty (I give him chunks as I'm pureeing, he loves to steal them from the pile).

Each pie pumpking is usually good for two cups of puree. This means one pie, or two loaves of bread, or ...

post #7 of 15
Thanks, Lindsay! Okay, this is probably really stupid, but what's the difference between a pie pumpkin and a jackolantern pumpkin? They all seem the same to me. Hmmmmmm??????? I'd really like to NOT rely on canned pumpkin puree this year, which I do to cook with. We get the pumpkins to decorate with and to carve, but I haven't cracked one open just to cook with yet. :
post #8 of 15
Size, I think. + you can also use white pumpkins for baking.

I bake and puree also. But, then I set the pulp over a strainer to get rid of excess liquid.
post #9 of 15
post #10 of 15
mmm. I am going to try these. I have a recipe for pumpkin biscotti if anyone wants it lmk!
post #11 of 15
i want it!!!
post #12 of 15
Me too!!

Just made some pumpkin CC cookies last night (YUM).

Pumpkin is such a feel good food that I love this time of year. It is getting chilly around here during the day, and there is nothing better than warm foods.
post #13 of 15
Thread Starter 
dh has been making pumpkin pancakes and the kids just love them! I would love to try the pumpkin biscotti...
post #14 of 15
Another pumpkin dummy, here. So, size makes the difference between a non-baking pumpkins and the ones you bake with? So ... which size is which? :
post #15 of 15

here ya go!

Pumpkin Pie Biscotti
Makes 72

3 1/2 cups flour
1 1/2 cups brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup canned pumpkin
2 large eggs, lightly beaten
1 tablespoon vanilla
2 tablespoons butter or margarine
1 1/4 cups macadamia nuts, coarsely chopped

Combine first 5 ingredients in a large bowl; stir well. Combine pumpkin, eggs and vanilla; stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)

Melt butter in a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned. Remove from heat, and cool completely. Knead or gently stir cooled nuts into dough.

Place dough on a lightly floured surface, and divide into 4 portions. Lightly flour hands, and shape each portion into a 1x15-inch slightly flattened log. Place logs 3-inches apart on lightly greased large cookie sheets.

Bake at 350 for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300.

Cut each log crosswise into 1/2-inch slices, using a serrated knife. Place slices on ungreased cookie sheets. Bake at 300 for 15 minutes. Cool completely on wire racks.
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