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Pumpkin Scones

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“A version of scones that is dropped and baked instead rolled and cut. This recipe make a lot. I got it from a magazine and modified it a bit to suit our family's tastes. These freeze well for quick breakfasts, snacking and lunchboxes.”
READY IN:
55mins
SERVES:
36
YIELD:
36 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. In a medium bowl stir together flour, baking powder, baking soda, salt and spices. Set aside.
  3. In a large mixing bowl, cream butter until its fluffy. Slowly add sugar until combined. Then add eggs and pumpkin. Slowly stir in the dry ingredients. Stir in the cranberries and chocolate chips by hand.
  4. Drop tablespoons on lightly greased cookie sheets. Flattened slightly and sprinkle with cinnamon sugar.
  5. Bake them around 12 minutes, until golden brown. Let them cool for 5 minutes on cookie sheet. Then cool 10 minutes more. Makes about 36.

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