I’ve written before about our holiday tradition of gathering with some family friends to make pies. My children absolutely love this, however I am intimidated by pies. I tend to be the picture taker and let them learn from my friend, Mo, who is a master pie maker. Here are some pictures of the process to enjoy . Since I am pie-deficient, I have included one of our favorite Fall recipes instead. Hope it warms your home, like it does ours.

Pumpkin Chocolate Scones

4 cups whole wheat flour

4 tsp baking powder

1 1/4 tsp baking soda

1/2 tsp ground ginger

1/2 tsp allspice

1 tsp flaxseed, ground

1 tsp cinnamon

1/4 tsp ground cloves

1 tsp salt

3/4 cup butter, softened

1 1/2 cup honey

2 eggs, well beaten

2 cups pumpkin

2 cups chocolate chips

Cinnamon-Sugar mixture:

3 tsp cinnamon

4 tablespoons raw organic sugar

Heat the oven to 375 degrees. Lightly grease 2 cookie sheets or line with parchment paper.

In a large bowl, stir together the flour, baking powder, baking soda, ginger, allspice, flaxseed, cinnamon, cloves, and salt. Set aside.

Using an electric mixer on medium speed, cream the butter until it’s fluffy, then slowly add in the honey. Once it’s blended in, add the eggs and pumpkin. Now slowly mix in the dry ingredients.

Stir in the chocolate chips by hand, then use a tablespoon to drop the mixture onto cookie sheets, leaving 2 inches between each scone. With the back of the spoon (my daughter uses her fingers), flatten the scones.

In a small bowl, stir together the cinnamon-sugar mixture and sprinkle it on top of each scone. We have left this step off before and it was fine.

Bake the scones for 8-12 minutes, until golden brown. Let them cool for 5 minutes on the cookie sheets, then use a spatula to move them to a wire rack to cool for 10 more minutes.

In case you can relate...

Facebook

Google

Twitter

Pinterest

Email