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Diana's Pumpkin Scones

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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