Breakfast

Pumpkin and Banana Scones is for Breakfast.

Pumpkin and Banana Scones takes 15 minutes to prepare.

Pumpkin and Banana Scones takes 10 minutes to cook.

Pumpkin and Banana Scones makes 20 servings.

The ingredients for Pumpkin and Banana Scones are:

15 ounces of Pumpkin Puree (not pumpkin pie mix)
1 medium, very ripe Banana
1 1/4 cups Brown Sugar
1 cup of Unsalted Butter (2 sticks)
4 cups Flour
2 T. Baking Powder
1 T. Cinnamon
1 1/2 t. Allspice
1/4 t. Ginger

Here is how you make Pumpkin and Banana Scones:

Preheat Oven to 400 degrees F-Reserve 4 T. butter and 1/4 cup of brown sugar in separate bowl for the topping.-Sift flour, baking powder, cinnamon, allspice, and ginger together.-Cut butter into small cubes and incorporate into the dry mixture with food processor or with a fork by hand until the mixture resembles bread crumbs.-Mix the pumpkin puree, banana and brown sugar in a separate bowl.-Carefully add the fruit and sugar mixture to the dry mixture with a wooden spoon. Mix just enough to incorporate everything and make a soft dough, but be careful not to overwork the dough.-Place the dough on a floured surface, roll to 1-inch thick rectangle. Cut into scone shapes (by cutting squares and then cutting each square on the diagonal) or use a scone cutter (make sure to flour the cutter or knife in between cuts).-Top each scone with the reserved mixture of sugar and butter and place on a greased cooking sheet, approximately 1-inch apart.-Bake in a 400 degree oven for 10-12 minutes until the scones puff up and are a light golden brown.-Remove promptly from baking sheet to cooling rack and allow to cool.Serving Size:?Makes: 20 medium scones; 1-2 scones served per person

The nutritional information for Pumpkin and Banana Scones is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 238.8

• Total Fat: 9.6 g
• Cholesterol: 24.9 mg
• Sodium: 81.8 mg
• Total Carbs: 41.1 g
• Dietary Fiber: 1.7 g
• Protein: 3.0 g

The dietary needs meet for Pumpkin and Banana Scones is Vegetarian