A few nights ago I decided to bake breakfast. I decided to do something fallish with the cooler weather finally hitting Texas. I love baking with Saydee, my twin, the best one too. We both love making scones, and they are amazing. Let’s get started.
Ingredients:
2 1/4 cups flour
1/4 cup brown sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4teaspoon baking soda
1 stick of butter cubed
1/2 cup canned pumpkin
1/3 cup 2% milk
A shake of ground cinnamon (optional)
Powdered sugar
Instructions: preheat oven to 400 degrees. Get a large bowl and combine flour, brown sugar, baking powder, pie spice, baking soda, and cinnamon if desired. Cut in butter with a pastry cutter until mixture resembles coarse crumbs. In a small bowl whisk the egg, pumpkin, and milk; add to crumb mixture just until moistened.
Kneed in bowl with a baking spoon, push away, fold back, turn the bowl and repeat the process ten times. Get a cookie scooper and place the batter onto a cookie sheet placed with parchment paper. It should look like this
After this is done Sift powdered sugar on the circles.
- Bake for 13 minutes and 30 seconds
- After the timer is over place on a cooling rack to cool. Enjoy fresh or preserve on the counter. The serving size is about 16 scones. Enjoy your tasty fall treat.
- See you next time on in the kitchen with Sydnee
