pumpkin scones

                                3/4  C canned pumpkin puree        1/2 C grated parmesan cheese

                                1/4 C melted butter                         1 egg

                                1 tsp. Worcestershire sauce             1/2 tsp. salt

                                2 tsp chili-flavored oil                    1 2/3 C flour                                   

                                ground white or black petter           2 1/2 tsp baking powder                

                                1/2 tsp baking soda                         Milk

Preheat oven to 400 degrees F. In large bowl combine pumpkin, parmesan, melted butter, egg, Worcestershire sauce, salt, pepper and oil. Stir to mix.

In another bowl mix together flour, baking powder and baking soda. Fold into pumpkin mixture until combined into a dough. Turn dough out onto a lightly floured board and pat into a one inch thick oval. Cut dough into scones using a round 2-inch biscuit cutter. Place about one inch apart on an ungreased baking sheet. Brush tops with milk to glaze. Bake for 15 minutes until golden. Cool slightly and serve warm with butter (or good with cream cheese as well).

You can freeze baked scones in airtight containers for a month; Thaw for an hour at room temperature. Wrap in foil and reheat in a 300 degree oven for 10 minutes. Unbaked scones can be put on baking sheets linedwith parchment paper and frozen up to three months. Do not thaw before baking as directed, simply add 2-3 minutes to the baking time. Recipe from Better Homes and Gardens,

I gave the Gardener a sample and he declared them good and, desiring of a second, he had to hear the sad word, 

"They're saved." Friends coming over for a little tea party tonight. I like their savory flavor.