Ambrosia Pecan Pumpkin Scones
What’s better on a chilly Fall morning than home-made scones? This recipe is from our Ambrosia Lover’s Cookbook. If you, or anyone you know, would like a copy of the cookbook, just sign up for our newsletter here: CLICK HERE
- 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)
In a large bowl, mix together the all purpose flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg and cloves.
Add the grated cold butter to the flour mixture and with your fingertips gently toss until evenly distributed.
In a separate bowl, mix the pureed, cooked pumpkin, milk and eggs. Toss the pecans and diced Ambrosia apple with the flour mixture. Add the wet mixture to the flour mixture and mix together.
Form into 2 balls and pat each out 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 together and drizzle over the cooled scones.
Makes 16 scones.
*The key to making these scones super easy is to use cold butter and grate it into the flour. Use the largest hole on a box grater and if you have the forethought to have put the butter in the freezer for a few minutes before grating it, that’s even better.