"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pumpkin Pecan Scones Recipe

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This recipe for Pumpkin Pecan Scones, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Janet Boehm


3 c. self-rising flour
1/2 c. sugar
1-2 T. cinnamon, depending on how much you love cinnamon
3/4 c. of toasted pecan pieces
1 stick unsalted butter
1 c. canned pumpkin
3/4 c. buttermilk

1 c. powdered sugar
2-3 T. water or milk

Combine flour, sugar and cinnamon. Cut in butter until mixture is coarse and crumbly. Mix in pecans and pumpkin. Add just enough of buttermilk mixture to make a soft dough. Turn out on a floured board and cut with a biscuit or cookie cutter.
Place scones close together on a cookie sheet sprayed with vegetable oil. Bake at 400 degrees until lightly browned about 8-10 minutes. Brush with glaze while still hot. Enjoy!

Scones are served best warm and may be reheated in foil before serving.




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