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 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.

#HappyBaking!

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