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Pumpkin Scones

By Sunset
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brunch nut free vegetarian rosh hashanah breakfast british irish


I work in a bakery, so I'm used to making cream scones, which use a lot of heavy cream and milk. I tried it without so much dairy and LOVED it. I didn't have any eggs though, so for an "eggless eggwash" I melted some coconut oil and butter together with a bit of milk. It worked perfectly :)
Alex Freeman   •  23 Jul   •  Report
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About 2 1/2 cups all-purpose flour

1/4 cup firmly packed brown sugar

1 tablespoon baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

About 1/2 cup (1/4 lb.) butter or margarine, cut into chunks

3/4 cup canned pumpkin

1/2 cup plus 1 tablespoon milk

1 large egg yolk

1 tablespoon granulated sugar

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