Hard-cooked eggs, bell pepper, celery, and a creamy sauce are the main ingredients in this bright and tasty Amish macaroni salad. My favorite macaroni salad, ever. I frequently receive inquiries for the recipe. Enjoy!
Prep Time: | 20 mins |
Cook Time: | 15 mins |
Total Time: | 35 mins |
Servings: | 12 |
Yield: | 12 scones |
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon baking soda
- 5 tablespoons cold butter, cut into cubes
- ½ cup pumpkin puree
- ¼ cup light sour cream
- ¼ cup white sugar
- 1 egg
- ½ cup confectioners’ sugar
- 1 tablespoon pumpkin puree
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk pastry flour, all-purpose flour, baking powder, 1/2 teaspoon cinnamon, allspice, salt, nutmeg, ginger, and baking soda together in a bowl. Cut cold butter into flour mixture using a pastry blender or 2 knives until mixture resembles small crumbs.
- Mix 1/2 cup pumpkin puree, sour cream, white sugar, and egg together in a separate bowl; stir into flour mixture just until dough forms. Gently roll dough into a circle on a floured work surface and cut into wedges or use fall-inspired cookie cutters. Arrange scones on a baking sheet.
- Bake in the preheated oven until lightly browned, about 15 minutes.
- Mix confectioners’ sugar, 1 tablespoon pumpkin puree, and 1/4 teaspoon cinnamon together in a bowl until glaze is smooth; spread over warm scones.
Nutrition Facts
Calories | 162 kcal |
Carbohydrate | 25 g |
Cholesterol | 30 mg |
Dietary Fiber | 1 g |
Protein | 3 g |
Saturated Fat | 4 g |
Sodium | 231 mg |
Sugars | 10 g |
Fat | 6 g |
Unsaturated Fat | 0 g |
Reviews
This is not a very sweet scone but the pumpkin spice flavor is good. It will be a good, healthier substitute for the calorie and fat laden pumpkin scones from the coffee house. Bonus – the kitchen smells amazing!