Ambrosia Apples Cookbook – Ambrosia Pecan Pumpkin Scones
It’s that time of year when many people enjoy Pumpkin spice; pumpkins line the porches, and some scary (or sweet) carvings will soon appear! Ambrosia Pecan Pumpkin Scones are an excellent baked treat to enjoy with a hot beverage this Autumn.
Ambrosia Pecan Pumpkin Scones
- 230 ml all-purpose flour
- 175 ml sugar
- 35 ml baking powder
- 8 ml cinnamon
- 6 ml ground ginger
- 6 ml salt
- 1 ml nutmeg
- 1 ml cloves
- 175 ml cold butter, grated*
- 230 ml pureed cooked pumpkin
- 115 ml milk
- 2 large eggs
- 230 ml coarsely chopped toasted pecans
- 1 large Ambrosia apple, cored and diced
250 ml icing sugar mixed with 35 ml milk
Pre-heat oven to 205°C (400°F)
Mix the all-purpose flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg and cloves in a large bowl.
Add the grated cold butter to the flour mixture, and with your fingertips, gently toss until evenly distributed.
Mix the pureed, cooked pumpkin, milk, and eggs separately. Toss the pecans and diced Ambrosia apple with the flour mixture. Add the wet mixture to the flour mixture and mix.
Form into 2 balls and pat each into a 2.5 cm thick circle. Slice each round into 8 pieces and place on 2 cookie sheets.
Bake for 14-16 minutes until light brown. Cool.
Mix the icing sugar and 2 tablespoons of milk and drizzle over the cooled scones.
Makes 16 scones.
*The key to making these scones super easy is grating cold butter into the flour. Use the largest hole on a box grater, and if you have the forethought to put the butter in the freezer for a few minutes before grating it, that’s even better.
This recipe comes from the Ambrosia Lover’s Cookbook. If you do not have a copy of this unique collection of recipes, you can receive your free copy by signing up for our Newsletter! Here is the link to sign-up: CLICK HERE