Pumpkin Scones

These scones were a great after-school snack for my kids yesterday. 

Pumpkin Scones:
2 cups all-purpose flour
3/4 cup granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pure (unsweetened) pumpkin
3 tablespoons half and half cream or milk
1 large egg
6 tablespoons cold butter, cut into cubes (I grate my butter)

Mix dry ingredients. Mix wet ingredients. Combine. I scoop into a silicone mini muffin pan. Freeze. Pop them out and store in freezer. Preheat 375 degrees. Bake frozen for 25-30 min. Cool. Optional: Dip tops in royal icing (egg white and powdered sugar). Makes 24 Mini scones.

Here is a Gale Gand scone I made for my school bake sale this Fall as well. 

Cinnamon Chocolate Chip Scones:
3 3/4 c. flour
1/4 t. salt
1/4 c. sugar
3 T. b.p.
1 t. ground cinnamon
8 T cold butter
1 1/4 c. milk
1 1/2 c. semisweet choc. chips

Mix dry ingredients. Mix wet ingredients. Combine. I scoop into a silicone mini muffin pan. Freeze. Pop them out and store in freezer. Preheat 375 degrees. Bake frozen for 25-30 min.