PUMPKIN AND SOUR CHERRY SCONES (24 small scones)

There's no disputing the American roots of these spicy scones.

2 3/4 cups unbleached all-purpose flour, plus extra for kneading dough

3/4 cup sugar

3 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 teaspoon cinnamon

3/4 teaspoon ginger

1/2 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon mace

4 ounces (1 stick) unsalted butter

6 tablespoons shortening

3/4 cup canned pumpkin puree

1 egg

1/2 cup sour cream or plain yogurt

1 cup dried or frozen sour cherries, coarsely chopped*

Milk for glazing

Coarse sugar for sprinkling

In a large bowl, stir together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice and mace.

Cut butter and shortening into the flour mixture until it all has the size and quality of small crumbs. In a medium bowl, whisk together the pumpkin puree, egg and sour cream. Stir into the flour mixture and lightly mix to form a soft batter. Fold in cherries.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Turn dough out onto a lightly floured board. Knead gently a few times. Divide dough in two sections. Pat or roll each section out to a circle of 6 to 8 inches. Cut in 4 quarters, then cut each section into 3 wedges. Transfer the wedges to the prepared baking sheet. Brush with milk and sprinkle with sugar. (If coarse sugar is not available, regular white sugar can be used, about 1/2 teaspoon per scone.)

Bake in the preheated oven until done, 12 to 14 minutes.

* Note: You can substitute dried or frozen cranberries for the cherries.

Per scone: 160 calories, 19 gm carbohydrates, 21 mg cholesterol, 71 mg sodium, 2 gm protein, 8 gm fat, 4 gm saturated fat