The crisp fall mornings in southern Wisconsin make me start craving pumpkin flavored baked goods. It’s hard to justify going through the drive through every morning for a latte and a pumpkin scone so I decided to find a way to make them right at home. As an extra bonus, the oven warms up the kitchen and my house smells delicious all day long!
By using THRIVE ingredients, you can skip a trip to the store and use what’s in your pantry. This recipe also highlights almost all of the “September Sweets” that are on sale this month!
For the milk, I just mixed up a cup of THRIVE Instant Milk in a small bowl and then just took tablespoons from the bowl as the recipe called for them. (You use milk in both the dough and the icing). I did some calculations and discovered that my THRIVE Whole Egg Powder is less expensive than our local farm eggs, So they are now my egg of choice for all baking. One of the reasons I became a THRIVE Life (formerly Shelf Reliance) consultant was because I hate to waste partially used canned goods. I wish there were a THRIVE pumpkin powder so I didn’t have to open a whole can for only 1/2 cup, but these are so good you could always make a double batch to use up the rest of the canned pumpkin.