Pumpkin Raisin Nut Scones
so throw on another log, and enjoy!
4 1/2 cbuttermilk baking mix(bisquick)
1 clight brown sugar,lightly packed
1/2 tspground nutmeg
1 tspground cinnamon
1 pinchgrounds cloves
3/4 ccarnation evaporated milk
1 tspmaple extract
1 1/2 csolid pumpkin (libby's)
1/2 craisins, chopped coarsely
1/4 cchopped pecans or walnuts
How to Make Pumpkin Raisin Nut Scones
- Heat oven to 400^. Line cookie sheets with parchment paper and spray with cooking oil.
- In a large bowl, combine baking mix, brown sugar, and spices ; stir with wooden spoon. Add evaporated milk, pumpkin and maple extract.Gently stir to combine to make a soft dough.
- Stir in raisins and nuts.
Turn dough onto a powdered sugar surface, knead twice gently. Roll or pat dough into a 1/2 inch thick square.
Cut into 7 squares and then cut each square into triangles.
- Place on prepared cookie sheets and brush tops with evaporated milk and sprinkle with cinnamon /sugar mixture.
Bake for 16-20 minutes -just until edges start to brown slightly. Cool on wire rack and drizzle with- 1 cup powdered sugar
1 teaspoon maple extract
2 Tablespoons evaporated milk
Mix together to desired consistency.