Pumpkins are a fall favorite for many reasons. We especially like the cooking & health benefits they offer. Did you know that pumpkins are an amazing immunity booster thanks to being high in riboflavin, folate, & vitamin C? Pumpkin seeds are also a tasty & healthy treat. Like many nuts & seeds, they offer a concentrated source of proteins, minerals & vitamins. With all of the great ways to use  pumpkins, be sure to enjoy them during their peak season. We hope you enjoy some of our favorite pumpkin recipes this month.
Ingredients
4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 tsp. baking powder
3 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup cold butter
2 eggs
1-1/4 cups pureed pumpkin
3/4 cup milk, divided
Glaze:
2 cups confectioners’ sugar
3 tbsp. milk
1/4 tsp. pumpkin pie spice
In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm. Yield: 16 scones.!
