via martha stewart; the breakfast recipes in there all look insanely good.
basically, we bought some pumpkin butter a week or so back, and i don’t want it to go to waste. so i made skillet scones, because they seemed easiest. here we go:
2 cups all purpose flour
2.5 tsp baking powder
2 tbsp sugar
1 tsp salt
1.75 tsp cream of tartar
2 tbsp instant dry milk
4 tbsp unsalted butter, cut into pieces
1 egg, lightly beaten
1) combine the first 6 in a bowl; work the pieces of butter in. and the water and egg and mix with a wooden spoon until just combined.
2) on lightly floured surface, pat dough into an 8-inch circle and cut into 8 wedges.
3) heat cast-iron skillet over medium low heat, dust with flour. arrange wedges in skillet and cook, uncovered, until golden and cooked through, about 10 minutes per side.
mine were pretty well-done, as our stove tends to be very hot no matter what we do. but the recipe worked well, and the scones were cooked through and quite tasty, esp. with the pumpkin butter. if we had a bigger skillet, i would’ve liked to make more, since these went pretty quick.