Turn out dough onto floured
Step 2
Cut 3 x 3-inch squares and the cut them in half on the diagonal.
Step 3
Place on baking sheet and bake at 400°F for 15 minutes.
Step 4
Mix baking mix, pecan pieces, pumpkin, pumpkin pie spice, brown sugar and milk in a bowl with a fork until moistened.
STEP 1
PREP TIME 10 Minutes COOK TIME 20 Minutes SERVES 12 Guests
rozen Sangria Slush Ingredients
1 bottle Vinho Verde
1 cup(s) Sugar
4 cup(s) Central Market Organics Italian Pomegranate Soda
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PRESENTS
Pecan
4 lbs Fresh Mandarins, divided use
1 bunch Fresh Rosemary
Meanwhile, mix powdered sugar and 2 tablespoons water together to make glaze.
1 Chefstyle Dual Cone Juicer
1 Instant Ace Nova Blender
1 tsp Flour
Pumpkin Pecan
scone
Step 6
Remove scones from oven and when cooled, brush scones with glaze.
Kitchen & Table Copper Half Sheet Pan
Kitchen & Table Borosilicate Measuring Cup
Kitchen & Table Borosilicate Mixing Bowl
Scone
Essentials
Pumpkin
Step 5
1 cup Powdered Sugar
3 cups Baking Mix
1 cup Pecan Pieces
1 tsp Pumpkin Pie Spice
1 cup Solid Pack Pumpkin
Destination Holiday Silicone Fall Spatula & Cookie Cutter
2/3 cup Whole Milk
cutting board. Roll out to 1/4 inch thick.
3"x 3"
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H‑E‑B Texas Tough Parchment Paper
HEB Organics Light Brown Sugar
5 min
350ºF
