Lauras Pumpkin Scones Recipes

Steps:

• In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

Steps:

• Place all dry ingredients into a food processor and incorporate with the cold butter and the wet ingredients.
• Mix in the chocolate or the cinnamon chips and the pecans by hand.
• Place into a divided scone pan and bake @400 for 20 minutes.

Steps:

• Mix all dry ingredients together.
• In a food processor mix all dry ingredients and the butter. Pulse a few times until it looks crumbly. Or cut the butter in with a pastry knife.
• In a separate bowl, mix the milk, egg and vanilla.
• Add the milk mixture through the feed tub of your food processor, and mix for approximately 20 seconds.
• Remove to a bowl and hand mix in the cinnamon chips.
• Place in scone pan or pat them into 8 triangles.
• Bake @ 400 degrees for 20 minutes.