Friday, November 18, 2011

Pumpkin Scones .....Yummo!

I'm still trying out those delicious flavors from Kernel Seasons.....Pumpkin Spice was next. I guess it's "Tis the season" to be hooked on pumpkin right? Boy, did they get this one right, it taste just like pumpkin pie....super yummy! Keeping with the quickbread theme, I tried out a wonderful Pumpkin Scone recipe. Adding in some craisins and pecans. Man, these are addicting!





PUMPKIN CRANBERRY SCONES


Ingredients
2 cups all-purpose flour
2 cups whole wheat flour
4 teaspoons baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon ground ginger
1/2 teaspoon allspice
3 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1/4 cup butter, softened
1/2 cup applesauce
2 1/4 cups sugar
2 eggs, beaten
1 (15 ounce) can pumpkin
1 cup finely chopped pecans
2 cups craisins


Kernel Seasons Pumpkin Spice





Directions
*Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
*In a large bowl, stir together all-purpose and whole wheat flours, baking powder, and baking soda. Mix in ginger, allspice, cinnamon, cloves, and salt. Set aside.
*In a separate large bowl, cream butter until fluffy. Mix in applesauce, then slowly stir in 2 1/4 cups sugar until well blended. Mix in the eggs and pumpkin. Gradually mix the dry ingredients into the wet ingredients. Then stir in pecans and craisins.
*Split into two disc, and roll out each to about 10 to 12 inch circle , cutting into the usual wedge shape. Sprinkle with KS pumpkin spice, and place on baking sheet.
*Bake in a preheated oven until golden brown, about 12 to 14 minutes. Remove, and let cool on cookie sheets 5 minutes before removing to wire racks to cool.


2 Others Say::

JonathanN said...

Great recipe ! I made it! It`s delicious!!! And it looks great , too!

suburbangrandma said...

I have been so busy with visiting family for Thanksgiving, I missed reading my favorite blogs....just copied this recipe to try after Thanksgiving. It sounds and looks yummy.