Chef Showcase: Pumpkin Scones with Chef Joby Dick
By: Laura Hartog
Updated: September 20, 2012
Recipe for Pumpkin Scones:
2 C flour
c sugar
1 T baking powder
salt
t cinnamon
t nutmeg
t ginger
Sift all ingredients together in a large mixing bowl
6 T cold butter
Using a fork or pastry knife, cut the butter into the flour mix until well blended. Should be the consistency of cornmeal.
C canned pumpkin puree - not pumkin pie mix
c heavy cream
1 egg
Mix the liquids together and fold into above mixture. Just blend, don't over mix.
Scoop onto baking sheet and bake at 350* for 15 min. The tooth pick method is a good method for testing doneness.
2 C flour
c sugar
1 T baking powder
salt
t cinnamon
t nutmeg
t ginger
Sift all ingredients together in a large mixing bowl
6 T cold butter
Using a fork or pastry knife, cut the butter into the flour mix until well blended. Should be the consistency of cornmeal.
C canned pumpkin puree - not pumkin pie mix
c heavy cream
1 egg
Mix the liquids together and fold into above mixture. Just blend, don't over mix.
Scoop onto baking sheet and bake at 350* for 15 min. The tooth pick method is a good method for testing doneness.
The Bistro at The Village Green is a restaurant serving American & Pennsylvania Dutch favorites with our own twist. Our restaurant features an open common area, a private dining room, and an outdoor patio. The Bistro offers a stunning view of the Central Pennsylvania mountains and features pieces from the Southern Allegheny Museum of Art which changes with the season.
(http://www.villageatmorrisonscove.org/Updated_Website_Pages/TheVillageGreen-TheBistro.html)
Hours of Operation
Breakfast - Monday to Saturday 8am-11am
Lunch - Monday to Saturday 11am-2pm
Dinner - Thursday - Saturday 5pm-8pm
Brunch - Every Sunday 10am-2pm
