Pumpkin and Carrot Scones
Looking for an out-of-the-ordinary scone recipe? These are an attractive, deep orange color and they have a taste that will remind you of pumpkin pie. And there is a secret ingredient—grated carrots. The carrots give them a bit of chewiness. The bonus? These great tasting scones are healthier with vitamin A-loaded pumpkin and carrots and yogurt.
Ingredients:
2 1/3 cups all-purpose flour
1/3 cup brown sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup shredded carrots
6 tablespoons cold butter
1 cup pumpkin puree
1 teaspoon vanilla
1/4 cup vanilla or plain yogurt (fat reduced or regular but not fat free)
1 large egg
2 tablespoons butter, melted
turbinado sugar
Preheat the oven to 425 degrees F. Grease a large baking sheet or cover it with parchment paper.
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In a large bowl, stir together the flour, brown sugar, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg. Stir in the grated carrots.
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Use a pastry knife to cut the butter into the dry ingredients and continue cutting until the mixture is coarse and uniform.
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In another bowl, stir together the pumpkin, vanilla extract, yogurt, and egg. Form a well in the dry ingredients and pour in the liquid mixture. Stir to combine then remove to a floured counter and knead until uniform. (Do not over-knead. Too much kneading will develop the gluten in the flour and make the scones tough.)
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Divide the dough into two pieces and press each into 3/4 inch thick circles. Cut each circle into wedges or use a biscuit cutter to cut them into circles. Place the scones on the prepared baking sheet. Melt the 2 tablespoons of butter and brush on the scone wedges. Sprinkle them with the turbinado sugar to cover.
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Let bake for 12 to 14 minutes or until the tops are lightly browned. Remove to a rack to cool.
B-man 