Pumpkin Scones
Cozy up with a warm melt-in-your-mouth pumpkin scone. 3 cups of Stone Bridge Flour Everyday Flour 1 1/2 cups of Stone Bridge Flour Cake & Pastry Flour 1/2 cup brown sugar 4 tsp baking powder 1 tsp ground cinnamon 1/2 tsp baking soda 1/2 tsp salt 1 cup cold butter 2 large eggs 1 1/4 cups canned pumpkin 1/2 cup milk, plus 1 tbsp Preheat oven to 400°F In a large bowl, combine the dry ingredients. Cut in butter with knife or pastry blender until the mixture resembles coarse crumb