Seasonal Treats.

I think I've finally conquered my quest for the perfect Pumpkin Scone recipe. This isn't your typical old-country flour and buttermilk production. It's a richer, crumblier, sweeter type. Dipped in maple icing. Hence making it fattening-ier, too. But who's counting calories, anyway.

The original recipe called for pecans, but I omitted them. I know I'm a bit of a nut, but tend to be wary of all those poor people with their nut allergies. A glance at the ingredients, though, and you'll know I didn't take the gluten-free, dairy-free folks into consideration!

Pumpkin Scones

 

Ingredients:

2 cups flour

1/3 cup brown sugar

1/2 tsp ground ginger

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup (1 stick) cold butter 

1/2 cup whipping cream

1/2 cup pumpkin

1 tsp pure vanilla extract

1 cup icing sugar

2 tablespoons pure maple syrup

Directions:

1. Cut butter into flour and sugar until it resembles fine crumbs.

2. Stir in ginger, salt, baking powder and baking soda.

3. Stir pumpkin and vanilla into cream and blend well.

4. Add cream mix to flour mix and stir intil the dough just holds together.

5. Turn onto floured surface and roll into 8x12 rectangle.

6. Cut into 12 squares, then 24 triangles.

7. Bake at 400 for 15-20 minutes.

8. Warm maple syrup in the microwave before blending into icing sugar to make the glaze.

9. Dip the top of each cooled scone.

10. Enjoy!

Here's another little sweet treat concocted for the kids who come to our Christmas Program tonight. Edible Rice Krispie presents. And would you believe it, these are nut-free, gluten-free and dairy-free. Just loaded with sugar, but we're not counting calories, right?!