Ingredients

• 2 C Flour
• 7 TBSP + 1 tsp sugar
• 2 tsp Baking Powder
• 1 tsp Cinnamon
• 1/2 tsp Salt
• 1/2 tsp ground ginger
• 1/4 tsp baking soda
• 5 TBSP Cold Butter
• 1 egg lightly beaten
• 1/4 Cup canned pumpkin
• 1/4 sour cream

Instructions

1. Combine flour, 7 TBSP sugar, baking powder, cinnamon, salt, ginger and baking soda.
2. Cut in 4 TBSP Butter until mixture resembles course crumbs.
3. Combine the egg, pumpkin, sour cream, stir into dry ingredients just until moistened.
4. Turn onto floured surface.
5. Knead 10 times.
6. Pat into 8 inch circle.
7. Cut into 8 wedges and place on greased baking sheet.
8. Sprinkle with remaining sugar.
9. Bake at 425 for 15-20 mins until golden brown. Serve Warm.

Maple Pecan Scones

Ingredients

• 3 Cups Flour
• 1 Cup Chopped Pecans
• 4 tsp baking powder
• 1/4 tsp salt
• 3/4 Cup butter
• 1/2 Cup Maple Syrup
• 1/2 Cup Milk

Instructions

1. Combine pecans, flour, baking powder, and salt.
2. Cut in the butter until mixture resembles cornmeal.
3. Combine syrup and milk.
4. Add to the dry ingredients and stir until just combined.
5. Turn on floured surface and roll 3/4 in thick.
6. Cut with 2 1/2 biscuit cutter.
7. Place on ungreased baking sheet.
8. Brush the top with maple syrup
9. Bake at 375 for 15 mins until golden brown.

Blueberry Scones

Ingredients

• 2 Cups Flour
• 1/3 Cup Sugar
• 2 tsp baking power
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1- 80z lemon yogurt
• 1 egg lightly beaten
• 1/4 cup melted margarine
• 1 tsp lemon zest
• 1 Cup Blueberries

Glaze:

• 1/2 Cup Powdered sugar
• 1 T lemon juice
• 1/2 tsp lemon zest

Instructions

1. Combine dry ingredients.
2. Combine margarine, yogurt, egg and lemon zest.
3. Stir moist ingredients into dry ingredients just until moistened.
4. Fold in berries.
5. Drop onto greased baking sheet.
6. Bake at 400 for 15-18 mins.
7. Glaze: Combine powdered sugar, lemon juice, and lemon zest. Drizzle over warm scones.

Cranberry Orange Scones

Ingredients

• 2 Cups Flour
• 10 tsp sugar divided
• 1 TBSP Orange zest
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/3 Cup cold butter
• 1 Cup dried cranberries
• 1/4 Cup orange juice
• 1/4 Cup Half and Half
• 1 Egg
• 1 TBSP Milk

Glaze:

• 1/2 Cup Confectioners Sugar
• 1 TBSP Orange Juice

Orange Butter:

• 1/2 Cup Butter softened
• 2-3 TBSP Orange Marmalade

Instructions

1. Combine flour, 7 tsp sugar, orange zest, baking powder, soda and salt.
2. Cut in butter until crumbly and Set aside.
3. In a small bowl combine cranberries, orange juice, cream and egg.
4. Add to flour mixture and stir until soft dough forms.
5. On floured surface gently knead 6-8 times.
6. Pat dough into 8 in circle and Cut into wedges.
7. Separate and place on an ungreased baking sheet.
8. Brush with milk and sprinkle with remaining sugar.
9. Bake 400 10-12 min until lightly browned. Remove to wire rack.
10. Glaze: Combine and drizzle over scones.
11. Serve with Orange Butter: Combine butter and orange marmalade.

Cheddar Dill Scones

Ingredients

• 4 Cups plus 1 TBSP flour divided
• 2 TBSP baking powder
• 2 tsp Salt
• 3/4 pound cold unsalted butter, diced
• 4 eggs beaten lightly
• 1 cup cold heavy cream
• 1/2 pound extra sharp yellow cheddar cheese, small- diced
• 1 cup minced fresh dill
• 1 egg beaten with 1 TBSP water or milk for egg wash

Instructions

1. Combine 4 Cups flour, baking powder, and salt in mixer using paddle attachment.
2. Add butter and mix on low spread until butter is pea sized.
3. Mix eggs and heavy cream and quickly add them to the flour mixture.
4. Combine until just blended.
5. Toss together cheddar and dill and 1 TBSP flour and add to dough.
6. Mix until almost incorporated.
7. Dump dough onto floured surface.
8. Knead for 1 min until cheddar and dill are well distributed.
9. Roll the dough 3/4 in thick. cut into 4 inch squares thin half way diagonally.
10. Brush tops with egg wash.
11. Bake on baking sheet lined with parchment paper for 20-25 minutes until the outside is crusty and inside if fully baked.

Bacon Scones

Ingredients

• 1 3/4 Cup Flour
• 2 1/4 tsp baking powder
• 1 tsp dry mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 6 TBSP cold butter
• 2 Eggs
• 1/3 Cup 2% milk
• 1/2 Cup chopped onion
• 1/4 Cup Shredded Cheese
• 6 bacon strips cooked and crumbled

Instructions

1. In a large bowl combine the first five ingredients.
2. Cut in butter until mixture resembles course crumbs.
3. In a small bowl whisk eggs and milk.
4. Stir into dry ingredients just until moistened.
5. Fold in the onion, cheese and 2/3 of the bacon.
6. Transfer the dough to a greased baking sheet.
7. Pat into a 7 1/2 circle.
8. Cut into wedges but don’t separate.
9. Sprinkle with remaining bacon.
10. Bake at 400 for 15-20 mins until golden brown.