Here is a very simple pumpkin scone recipe, perfect for the holidays.
Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
Beat sugar, butter, and vanilla extract together in a bowl using an electric mixer until smooth and fluffy. Add egg and beat well. Stir flour, pumpkin, pumpkin pie spice, and salt into creamed butter mixture until well mixed, kneading lightly. Cut dough into 1-inch squares and arrange on the baking sheet.
Bake in the preheated oven until scones are risen, about 15 minutes.
Per Serving: 200 calories; protein 4.2g; carbohydrates 38.4g; fat 3.2g; cholesterol 29mg; sodium 531.3mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.