Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cranberry Chocolate Scones
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- #76746
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled
1/2 cup milk
1/4 cup sweet liqueur
1 cup dried cranberries
1/4 cup semisweet chocolate chips
directions
Preheat oven to 425 degrees F.
Soak cranberries in liqueur for 10 minutes to plump.
Sift together flour, sugar, baking powder and salt. Cut butter into flour with fingers, pastry blender or two knifes. Stir in milk and drained cranberries and mix in chocolate chips. Do not over mix.
On a floured board, pat out scone dough into an 8-inch circle. With a sharp, floured knife, cut into 8 wedges. Transfer wedges onto an ungreased cookie sheet. Brush with melted butter and sprinkle with sugar.
Bake for 15 to 20 minutes, or until edges turn golden brown.
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nutrition data
287 calories, 14 grams fat, 34 grams carbohydrates, 4 grams protein per serving.
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