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Pumpkin Scones Recipe


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     Pumpkin Scones

Category   Desserts - Breads
Sub Category   None
Servings   14

2 cups whole wheat pastry flour
1/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon kosher salt
2 teaspoons baking powder
3/4 cup Buttermilk (or any milk thickened with lemon)
1/2 cup pumpkin puree
1 cup powdered sugar
2 Tablespoons pumpkin puree
1/2 teaspoon cinnamon
2-4 teaspoons milk.

Preheat your oven to 425 degrees. In a large bowl mix together the flour, sugar, cinnamon, ginger, cloves, nutmeg, salt and baking powder.
(If using soy milk or other non-thickened milk) In a smaller bowl mix the soy milk with 2 tsp lemon juice. Let sit for a couple of minutes to thicken. Add to dry ingredients.
Stir in the pumpkin puree. Optional- Add Cinnamon Chips and Walnuts. And/Or Increase cinnamon. Knead dough.
Drop by spoonfuls onto baking stone or cookie sheet with parchment paper. Bake for 11 minutes. Can top with glaze once cooled.
Serving Suggestions

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