1 large can pumpkin
1 cup buttermilk
1 c. brown sugar
Whisk together in separate bowl:
5 c. flour
1 1/2 tablespoons baking powder
1/2 teaspoon baking soda
2 t. ground cinnamon
2 t. ginger
3 t. cloves
Combine and mix dry ingredients with wet.
Divide dough into two pieces and form each into a disk on floured surface. Then use a spatula to help move disk to baking sheet. Use a large butcher style knife to cut the dough. Because it is a very sticky dough, I prefered to rock the knife back and forth to make a deep "score" rather than solid cut. Then after it baked, I cut the scones all the way through.
The done texture is not flakey, it is rather cakey. I used butter-cream cheese powdered sugar icing, to top it off with, and my daughter (the biscuit, and scone fan) approved!
Bake 350* until done, and knife comes out clean.
I cooked some deli-pepper turkey with egg, in a bit of olive oil, and it was a scrumptious Saturday morning breakfast
Thanks be to God for the little things and the big things.
Every good gift and every perfect gift is from above, and cometh down from the Father of lights, with whom is no variableness, neither shadow of turning.
Blessings in the Sonshine,