250 ml cooked or canned pumpkin 1 cup
25 ml butter 2 tbsp
50 ml brown sugar 1/4 cup
375 ml whole wheat flour 1 1/2 cup
250 ml flour 1 cup
15 ml baking powder 1 tbsp
5 ml salt 1 tsp
2 ml cinnamon 1/2 tsp
1 ml nutmeg 1/4 tsp
dash ground cloves
50 ml milk 1/4 cup
1 egg
Mix dry ingredients in bowl. Make a well in flour mixture and add pumpkin, melted butter and slightly beaten egg. Mix well; adding enough milk to form a dough that is soft but not too sticky to handle. Turn out on floured board and knead lightly with fingertips. Pat dough into an oblong shape about 1 inch (2.5 cm). Cut scones with floured knife or cutter and place on cold ungreased cookie sheet. Bake at 425 F (220 C) for 12 to 16 minutes.
Serves 8