Diana’s Sprouted - Pumpkin Scones
Bake 400 16 Minutes
I USE MY STAND UP MIXER
2 CUPS FLOUR / GF flour
1 TBS BAKING POWDER
1/2 TSP SALT
½ CUP BROWN SUGAR
½ CUP ( 1 STICK) COLD BUTTER SMALL CUBES
MIX UNTIL CORNMEAL CONSISTENCEY
IN SEPARATE BOWL, MIX 1 EGG AND
1/4 CUP HALF AND HALF
½ Cup Pureed Pumpkin
1 TSP CINNAMON
½ TSP Pumpkin Pie Spice
½ TSP GROUND GINGER
1/4 TSP ALLSPICE
1 TSP Vanilla
IF YOU LIKE CRANBERRIES ADD DRIED 2/3 CUP. SOFTEN
WITH WARM WATER AND DRAIN.
FOLD INTO DRY INGREDIENTS MIX TIL INCORPORATED. Don’t over work dough.
SHAPE INTO A 1-2” THICK LOG ON SLIGHTLY FLOURED SURFACE.
TOPPING: 1 CUP CHOPPED DIANA’S SPROUTED GRANOLA ORIGINAL.
¼ CUP BROWN SUGAR
½ TSP CINNAMON
1 TBS MAPLE SYRUP
MIX AND PRESS ONTO TOP OF SHAPED DOUGH, THEN CUT INTO 8 WEDGES.
PLACE ON UNOILED PARCHMENT LINED BAKING SHEET.
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