Staying up late cooking in my kitchen as the babies slept
soundly, listening to Christmas music (I know lol, don't judge) was blissful!
The babies have been asking for scones in the early mornings just after waking up,
and I have indulged their scone
requests with the added autumn flavor of pureed pumpkin.
I was on a quest to find the perfect pumpkin scone recipe that suited my every need.
I tried regular wheat flour and gluten free flour.
The gluten free flour scone had a rather heavier, but more hardier, old fashioned bite to it.
As the wheat flour scone was rather very light and editable but easily devoured and consumed. I loved using the gluten free flour and highly recommend it. I used the King Arthur brand which I found at the commissary very nicely priced.
Each new recipe
was very fun and exciting for me,
such a thrill to bite into them to see how they tasted.
And to tell you the truth, I liked everyone of the recipes:)
So, MY recipe consists of all the recipes I experimented
into one final recipe that has a little bit of each in it 🙂
Set your oven to 400 degrees F (200 degrees C)
- 2 Cups All Purpose Flour or Gluten Free Flour which ever you prefer.
- 1/3 Cup Brown Sugar
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Ginger
- 1 Teaspoon Cinnamon
- 1 Egg
- 1/2 cup Cream ( I use whatever I have in my fridge, I prefer Cream but Half & Half or milk or Evaporated milk will do just fine)
- 1/2 Cup Raisins
- 1/2 Cup Pumpkin
- 1/2 Cup Butter
- 1 Teaspoon Vanilla Extract