![\"pumpkin](\"https:\/\/debslunch.com\/KABpumpkinscones2.jpg\")
\nMake 12 scones
\nTakes about 45 minutes<\/p>\n
\nMake 12 scones
\nTakes about 45 minutes<\/p>\n
3 cups flour
\n3 tablespoons sugar
\n1 teaspoon cinnamon
\n1\/2 teaspoon ground nutmeg, freshly grated
\n1\/2 teaspoon ginger, or 1 tablespoon grated fresh ginger
\nOR omit the other spices and use to 2 teaspoons pumpkin pie spice
\n1\/2 teaspoon salt
\n1 tablespoon baking powder
\n3 tablespoon butter
\n1 cup pumpkin or winter squash puree (approximately the yield of one roasted squash!)
\n1 egg
\n3 tablespoons honey
\n2-3 tablespoons milk, if necessary
\nOptional: up to 1 cup chopped dates, cinnamon chips, nuts, dried cranberries<\/p>\n
Icing
\n1 cup confectioners’ sugar
\n3 tablespoons maple syrup<\/p>\n
Preheat the oven to 400 degrees.<\/p>\n
Combine flour, sugar, spices, and baking powder in a bowl. Slice butter on top, and cut in with a pastry blender until the mixture has a meal-like consistency. Mix the pumpkin, egg, and honey, and add to the flour mixture, mixing and kneading until you have a soft dough, adding optional milk if necessary.<\/p>\n
Divide the dough in half and on a floured surface, roll or pat it into two 8-9 inch circles, and cut each into 6 wedges. Place on a parchment lined, or un-greased baking sheet, and bake in the oven until browned and firm.<\/p>\n
Combine the icing ingredients while the scones bake. Drizzle the icing over the scones after they have cooled for about 10 minutes.<\/p>\n
Summer 2021 CSA box recipes<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"
Make 12 scones Takes about 45 minutes 3 cups flour 3 tablespoons sugar 1 teaspoon cinnamon 1\/2 teaspoon ground nutmeg, freshly grated 1\/2 teaspoon ginger, or 1 tablespoon grated fresh ginger OR omit the other spices and use to 2 teaspoons pumpkin pie spice 1\/2 teaspoon salt 1 tablespoon baking powder 3 tablespoon butter 1 … <\/p>\n