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Wednesday, October 17, 2012

Pumpkin Banana Scones

I posted this on Facebook the other day and had a couple people ask for the recipe, so here you go.

They're crispy and delicious with a chewy inside, but as the Pioneer Woman says: They are NOT non caloric.

You've been warned.

Here's the original recipe: Pumpkin Scones at Epicurious

But I made a few changes based on the reviews, so here's my version:

3 cups all-purpose flour
1/2 cup large grain cane sugar
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
pinch of cloves
2/3 unsalted butter, cut up or grated (I used a mix of butter and margarine)
1/4 cup sweetened condensed milk
1 cup banana mush/canned pumpkin puree
1 tablespoon pure vanilla extract
splash of apple cider vinegar


1. Preheat the oven to 425°F.

2. Puree your bananas and pumpkin in a food processor and add the cinnamon, nutmeg and cloves. Allow it to sit while you combine the flour, sugar, baking soda, baking powder and salt in a large mixing bowl.

3. With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.

4. Mix the puree, the sweetened condensed milk and the vanilla until smooth. Make a well in the center of the dry ingredients, and pour the pumpkin-banana mixture into the well. Still using your hands, combine the ingredients until all the dry mixture is wet, but do not knead!

5. Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a disk about 1 1/2 inches thick. Using a sharp floured knife, cut 12 triangle scones and lay them on a nonstick baking sheet.

6. Bake the scones for about 12 minutes, or until lightly browned. Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.

7. When cooled, brush with sweetened condensed milk for an easy glaze.

My kitchen during production:

The final product:

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