It's Fall again and that means it's pumpkin time! Our friends at Glenergy Canada created this truly scrumptious recipe to take advantage of the season's bounty! Enjoy with a cup of hot cider and some friends.
Yield: 12 Servings (Two Trays of 6 Scones)
PrepTime: 10 Minutes
Cook Time: 22-25 In Full Sun
October 31, 20161 min read
It's Fall again and that means it's pumpkin time! Our friends at Glenergy Canada our leading Canadian distributor, created this truly scrumptious recipe to take advantage of the season's bounty! Enjoy with a cup of hot cider and some friends.
Yield: 12 Servings (Two Trays of 6 Scones)
PrepTime: 10 Minutes
Cook Time: 22-25 In Full Sun
INGREDIENTS
2 c All Purpose Flour 1 tbsp. Sugar 1 tbsp. Baking Powder ½ tsp. Salt 1 ½ tsp. Pumpkin Spice ½ c Canned Pumpkin 3 tbsp. Half-And-Half Cream 1 Large Egg 6 tbsp. Cold Butter (Temperature is important!) Dried Cranberries To Taste
DIRECTIONS
1. Mix dry ingredients
2. Gradually add wet ingredients (Remember that butter must be cold to get the right texture! Don't over mix the butter or the scone will come out with a flat oily texture)
3. Lightly knead the dough and form into 2.5" x 1.5" segments or roll into two long loaves about 20" long.
4. Place dough into the tray over a strip of 2.5" parchment paper for easy clean up.
5. Orient stove towards Sun and relax, setting an alarm for 22 minutes.
6. After 22 minutes, check on the scones' progress. For a crispier texture, open the stove's gate for 5 minutes, allowing steam to vent.
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