It’s time to for fall entertaining, friends! Halloween is this week so don’t forget to grab your last minute craft ideas here, but I’m so ready to move onto the next set of themed recipes, projects and displays.
Fall = all things pumpkin. My sweet friend Sandy of Firefly Confections shared her pumpkin scone recipe with me recently and I couldn’t wait to give it a try. She’s kinda the best. I added a few extras to my version of her excellent recipe and this will be one that I keep on hand each fall season!
Pumpkin and Cinnamon Scones Recipe
2 1/2 c flour 1/4 c brown sugar 1 tb baking powder 2 tsp cinnamon 1 tsp sugar 1/2 tsp salt
1/2 c shortening 3/4 c pumpkin 1/2 c milk
(substitute flour for gluten free flour and shortening for coconut oil if desired)
Preheat oven to 450. Coming all dry ingredients. Add in all other ingredients. Knead for 5-10 minutes. Pat dough into a 7in circle and cut 8-10 wedges. Place wedges on an unreleased cookie sheet. Bake for 12-15 minutes. Sprinkle cinnamon sugar on top of the warm scones.
Serve with a warm cup of coffee or place in gift bags for friends!