Pumpkin Scones!

I was spending some quality time on Pinterest when I came across these yummy pumpkin scones! The original recipe is by recipe girl and is here. I thought I would post the steps here, as I like to break recipes down a bit to convince myself that there aren't too much work! She forms her's into pie shaped pieces, I did fingers as I made a triple recipe to feed a bunch of people.

                              Pumpkin Scones

                            Preheat oven to 425.

The dry ingredients are
2 cups flour
3/4 cup sugar
1Tbsp baking powder
1/2 tsp salt, cinnamon and nutmeg
1/4 tsp cloves and ginger
Whisk all.

Using a pastry cutter or the food processor cut in 6 Tbsp cold butter.(you can see my book ...I was reading The Postmistress!)

The wet ingredients are
1 egg
3 Tbsp half and half(I used heavy cream substitute)
1/2 cup pumpkin puree
Whisk together.
I learned from another pinterest post that you can make your own heavy cream! To make 3 Tbsp I used 2 Tbsp of milk  and 1 Tbsp of melted butter.

Fold the wet into the dry to form a ball.

Pat into a rectangle. Cut into the shape you desire.Use a wet or greased knife to separate them a bit.The original recipe post shows much nicer pictures!
Bake for 14-16 minutes.

Make the first glaze with 1/2 cup icing sugar and 1 Tbsp milk. Whisk together.

Brush the scones with the thin icing with a pastry brush. Let icing harden a bit. Just takes a few minutes.

Meanwhile make the second icing
3/4 cup icing sugar
1-2 Tbsp milk
1/4 tsp cinnamon
1/8 tsp ground nutmeg
a pinch of ground cloves and ginger
Whisk together.

Drizzle over top. Enjoy!
One recipe costs less than $3 to make.

Easy Raspberry Scones

I wanted to make some raspberry(with those .98 raspberries!) scones and I knew I had seen a recipe in my Everyday Foods Magazine, but I was unable to find it. When I googled it I found this Martha Stewart recipe. It was easy and tasty!

You need a food processor for this recipe. You start by adding 2 1/2 cups of flour....

 1/4 cup of sugar

 1 Tbsp baking powder 

3/4 tsp salt. Pulse these together.

You need 3/4 cups buttermilk, which is 1Tbsp lemon juice added to the milk.

Add the buttermilk to one egg yolk and whisk together. 

You need 1/2 cup cold butter. What I do is I cut it up into smaller pieces and throw it in the freezer while I am doing the rest of the recipe.

Add butter and pulse until mixture is pea size.

Slowly add buttermilk mixture to flour mixture and blend until it just comes together.

Flour your surface. Put raspberries on counter(or dough) and knead 3X just to mix berries in. Roll out and cut into pieces.

Sprinkle with 1 Tbsp sugar.

Bake at 400 for 15-18 minutes turning the pan half way through the baking time. My oven was very uncooperative during this bake as it kept shutting down. I used convection, not convection, turning it back on every time it screamed PF1! Believe it or not we made it through....and we may have discovered the oven problem....we'll see!

They are so tasty. Not too sweet, so if you need sweet cover them in some honey!