It doesn’t get any better than that! When your daughter calls you to come home for a visit to bake together. I said yes, I am all for it. The issue at stake was that neither one of us have baked scone’s before. Well, she had the solution. She looked up and found in the internet a nice recipe. She selected this one from COOKIE + Kate, therefore, we are giving KATE credit for this delicious recipe and Thank her so much for sharing it. YUMMY!! Category: Dessert Approx. Prep and Cook Time: 30 to 45 Minutes Approximate Cost: $8.90 or $1.11 cents per piece Difficulty Level: Intermediate Allergens, Other: Vegan Servings: 8 INGREDIENTS for KATE’S Pumpkin scones 1 cup raw pecans (we used almonds) (.50) 2 cups white whole wheat flour or regular whole wheat flour (we used whole wheat) ($1.20) 1 tablespoon baking powder (.10) ¼ cup brown sugar, packed (.10) 1 teaspoon cinnamon (.10) ½ teaspoon ginger (.10) ¼ teaspoon nutmeg (.10) ¼ teaspoon cloves or allspice (.10) ½ teaspoon salt (0) ⅓ cup solid coconut oil or 5 tablespoons cold butter (we used butter) ($1.00) ¾ cup pumpkin puree (.35) ¼ cup milk of choice (almond milk, low fat milk, etc.) (.20) ½ teaspoon vanilla extract ($1.00) INGREDIENTS for KATE’S Maple glaze 1 cup powdered sugar (we used organic coconut palm sugar) (1.90) ⅛ teaspoon fine grain sea salt (0) 1 tablespoon melted coconut oil or butter (we used butter) ( .15) ½ teaspoon vanilla ($1.00) ¼ cup good maple syrup, more if needed ($1.00) INSTRUCTIONS
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ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |