The following scone recipe is provided for entertainment purposes and not for
redistribution. There may be errors in this publication. Before hosting your next tea
party, be sure to perfect your preparation method and fine tune your ingredients.
Do not jeopardize your tea party based on these recipes. Although scones are
easy to prepare, there is an art to making them the right consistency and thickness.
Don't forget to include Imperial Tea Garden brand teas at your next tea party.
Recipe By : Pillsbury, Healthy Baking
Serving Size : 8
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1/4 cup Granulated sugar
1 teaspoon Pumpkin pie spice
2 1/2 cups All-purpose flour
3 teaspoons Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
3 tablespoons Butter or margarine
1 cup Pumpkin -- canned
1/4 cup Buttermilk
Preheat oven to 400 degrees; coat a cookie sheet with nonstick cooking spray. In a
large bowl, combine the sugar and pumpkin pie spice until well mixed; reserve 1 1/2
teaspoons. Add the flour, baking powder, baking soda and salt to the remaining
sugar-spice mixture; mix well. Using a pastry blender or fork, cut in the margarine until
the mixture resembles coarse crumbs. In a small bowl with a wire whisk, beat the
pumpkin and buttermilk until well combined. Add to the flour mixture; toss with a fork
just until the dry ingredients are moistened. On a floured surface, gently knead the
dough until smooth and no longer sticky. Shape into a ball. Place on the cookie sheet
and press into a 9-inch circle. Sprinkle with the reserved sugar-spice mixture. Cut into
8 wedges; separate slightly. Bake for 18 to 24 minutes or until golden brown and a
toothpick inserted in the center comes out clean. Seve warm.
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