Pumpkin Scones

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It's October and with the smell of fall finally in the air, I felt like baking some pumpkin scones for a friend who was coming over for coffee one morning. Gabbing with a friend over coffee and pumpkin scones... what better way to start the day? :)

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Found this delicious recipe Starbucks Pumpkin Scones from Food.com. To healthify these, I added 2 Tablespoons of ground flaxseed and 2 Tablespoons of wheat germ, replaced 1/4 cup of while flour with whole wheat flour, upped the butter to 8 Tbsp, half and half to 5 Tbsp  and called it a day. lol. I used the regular icing recipe because for me, there is such a thing as too much pumpkin spice. :) For the traditional crispier, crunchier scones, be sure to bake it longer than the recipe calls for (like 20 minutes or so?) but be sure to keep a close eye on it since you don't want it to burn. For a softer, more muffin like texture, bake it as the recipe states.

Once out of the oven and cooled, drizzle w/ your icing of choice. Simple as that! Enjoy!

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These things are great right out of the oven or reheated in a toaster oven. Simply place on a parchment paper on a cookie sheet and bake at 250 for about 7-10 minutes. Be sure to keep an eye on them so they don't crisp up too much.

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Thanks so much for stopping by and please feel free to make my day by leaving me a comment, joining my blog in the top right corner, following My Epicurean Adventures on Facebook or on Instagram - the more the merrier! :)

Christine, aka happyvballgirl :)

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