Friday, September 28, 2012

Pumpkin Scones in time for Fall!

2 cups all purpose flour
1/2 cup brown sugar
2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp baking soda
1/2 cup cold, cubed butter
1 egg
1/2 cup canned pumpkin
1/3 milk (or soy milk)

Preheat oven to 400 degrees
Mix all of the dry ingredients together. Cut in butter until crumbly.
Mix in wet ingredients until dry are moistened.
Roll onto a cutting/bread board and knead 10 times.
Form into a 10 inch round and cut into wedges.
Lay on cookie sheet and bake for 12 to 15 minutes.
Top with powder sugar or icing.

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