Pumpkin Scones & Cream

It has been weeks since I last posted...I dropped my camera...the good news is Cannon has incredible customer service & shipped a new upgraded camera back!

So I'm back & while I've been gone I've been cooking up a storm.

So much so that I ran through over 15 lbs of flour. I invited a friend over for lunch & needed a bread side to serve with soup & salad. But alas all I had was self rising flour. 

I googled recipes with self rising flour.

This tasty Pumpkin Scone recipe is what I found on a website I've never been on before. Quite frankly I dislike the website name & almost passed it by. 

So glad I didn't.

This is what recipeland.com had for me:

1 Tbsp Butter

1/2 cup Sugar

1 Egg

2 cups Self Rising Flour

1 cup Pumpkin

1/8 tsp Salt

1. Heat oven to 425.
2. Cream together butter & sugar til light & fluffy.
3. Add egg & beat well.

4. Add pumpkin, flour & salt - stirring just til mixed                                        

5.  Knead dough lightly ~ 1 min & roll to 2" thick
6.  Slice dough into triangle wedges (mine were 2" wide & 3" long)
7. Place on greased baking sheet, bake until well risen ~15 min.                                          

                                               

                                               

Summing it up...

I added Chocolate chips & plan to throw in pecans too next time. White Choc. or 

Toasted Coconut could also be good adds.

To serve I cut the warm scones in half added a dollop of fresh whipped cream & drizzled 

with brown butter icing. Yum.