Baking with Pumpkin: Tea Cakes and Scones

Delightfully laced with cinnamon, these treats will not disappoint! Tea Cakes are crisp and sweet, while scones are crunch on the thin outside layer surrounding a chewy inside. With tea, coffee or cider pumpkin treats are perfection.

Pumpkin Tea Cakes

• 2 ½ c. flour

• ¼ t. salt

• 1 ½ t. cinnamon

Mix and sift. Add:

• ½ c. butter

• ½ cup pumpkin

• 1 t. Vanilla

• ¾ cup chopped walnuts

Mix all. Roll into 1” balls. Bake 375 degrees for 12-14 minutes.

Mix: ½ c. powdered sugar and 1 t. cinnamon.

Roll cooled cakes in powdered sugar and cinnamon.

Pumpkin Scones

• 1 ¾ cup flour

• 2 T. sugar

• 1 t. baking powder

• ¼ t. baking soda

• ¼ t. salt

• 1 t. cinnamon

• ½ c. pumpkin

• 1 egg

• 1 T. fat free plain yogurt

• ¼ c. chopped dates (optional)

Preheat oven to 400.

Combine flour, sugar, baking soda, baking powder, salt and cinnamon. In another bowl, combine pumpkin, egg and yogurt.

Mix all together and fold in dates.

On lightly floured surface, gently knee dough 3 – 6 times. Pat out ¾ inch flat. Cut into 2 – 3”rounds.

Arrange on a baking sheet.

Combine 1 egg white and 1 T. water. Brush egg and water over scones.

Mix 1T. sugar and ¼ t. cinnamon. Sprinkle over egg brushed scones.

Bake for 10 – 12 minutes. (Time depends on how big your scones are. Larger scones take longer to bake.)