Pumpkin again?! Yes, because...October!

Do you have pumpkin left over from your Thanksgiving pies?

Are you wondering what to do with “Jack” once Halloween is over?

You can bake your pumpkin, puree it up and make some of these.

October Pumpkin Scones:

2 cups flour

1/3 cup brown sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cold butter, cut into pieces

1/2 cup raisins

1/2 cup chopped walnuts

1/2 cup buttermilk

1/2 to 3/4 cup canned or fresh pumpkin.

1 teaspoon vanilla extract

Preheat oven to 400 F and prepare your baking pan.

In a large bowl, stir together the flour, sugar, spices, baking powder, baking soda and salt.

Cut the butter into the flour mixture with a pastry blender, the mixture should resemble coarse crumbs, stir in the raisins and walnuts.

In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture.

Mix just until the dough comes together, adding more pumpkin if needed. Do not over mix.

Drop large scoops of the scone mixture onto the baking sheet. Should make 8 or 10 large scones.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Best served warm.

Enjoy!

~ Tracy

This Foodie Friday brought to you by Heartland Cafe a great place for delicious food right here in Olde Towne Okotoks.