Pumpkin Pie Scones Baking Mix

$11.00

Description

Treat yourself to these Pumpkin Pie Whipping Cream Scones. Capturing the flavor of pumpkin pie, these are so easy to make by adding 1 cup of whipping cream. While falling autumn leaves fill your yard, the aroma of cinnamon, ginger, nutmeg, allspice, and clove make up the cornucopia of scents that fill your kitchen while they bake.  Raking those leaves can wait, but you won't want to wait to enjoy these Pumpkin Pie Whipping Cream Scones. 

Hand Crafted in small batches in Ailey, GA.


 

 

Dr. T. A. Peterson, known as Dr. Pete to his patients, was reared in this sleepy south Georgia town. It was here that he enjoyed many meals with family and friends and learned to love entertaining with great food. After becoming a doctor, he was often seen with his worn, black leather doctor's bag in hand entering homes around Savannah, Georgia, to check on a broken bone, to give a shot, or administer a friendly dose of good conversation. As much as Dr. Pete loved his practice of medicine, he equally loved the art of cooking, and he spent many joyous hours creating and preparing wonderful dishes and sauces for his family and friends. In 1985, his daughter and son-in-law, Jan and Joel Coffee, began bottling some of his recipes, and selling them to the public under the "Dr. Pete's" label. Now you can enjoy the marinades and sauces that Dr. Pete's family and friends have enjoyed for years.


Care Instructions

Store in a cool, dry place. Shelf life 1 year.

Ingredients

Bleached wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, salt, sodium bicarbonate, sodium aluminum phosphate, calcium sulphate), sugar, pumpkin pie spice (cinnamon, allspice, nutmeg, coriander, cloves, caraway).

Contains: Wheat

How To Use

Preheat oven to 400 degrees. Pour scone mix in large bowl with 1 cup whipping cream; gently mix until a sticky ball forms. Turn onto floured cutting board, knead about 10 times. Pat into circle 1 inch thick; cut into 10 large or 20 small wedges. Place onto baking sheet and bake for 14-16 minutes, until lightly brown. Serve with butter, jam, or your favorite topping.