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Pumpkin Scones

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Recipe By Chef Jim Coleman

Self-rising flour makes these extra light. Using pumpkin in the scones gets a serving of orange color in your diet, too. Be sure to use plain canned pumpkin or omit the allspice and cinnamon.


  • 1 tablespoon butter
  • ½ cup sugar
  • ¼ teaspoon allspice
  • ½ teaspoon cinnamon
  • 1 egg
  • 2 cups flour, self-raising
  • 1 cup pumpkin
  • 1/8 tsp salt


    1. Grease a baking tray. Cream together the butter and sugar until light and fluffy. Add egg and beat well.
    2. Add pumpkin, allspice, cinnamon and salt and fold in by hand. Knead lightly and cut into 1-inch squares. Place close together on the baking tray and bake at 425°F. until well risen and golden on top (about 15 minutes). Serve hot with butter.
Photo by Flicker user Marshed / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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