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 crumbs.
In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened.
Turn onto a floured surface and knead 10 times. Divide dough in half. Pat each portion into an 8" circle. Cut into 8 wedges. Separate wedges and place 1" apart on parchment lined baking sheets. Brush with milk and sprinkle sugar and cinnamon on top.
Bake for 12-15 minutes or until golden brown. Remove to wire racks and cool for 10 minutes. Serve warm.