Pumpkin Scones

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  

Pumpkin Scones 

Set your oven to 400 degrees F (200 degrees C)

Ingredients 

• 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 

Serve with butter and jam and your favorite hot tea