Pumpkin Scones

I just love this time of year, its perfect for laying out our winter projects, compiling our need to read book list and its perfect for baking... pumpkin scones.



The Recipe:

2 cups freshly ground, flour
1/2 cup canned pumpkin 
1/2 c sugar
1 T baking powder
1/2 t cinnamon & nutmeg
1/4 t ground cloves & ginger
3 T raw milk or raw cream
1 large, farm egg
6 T of butter, or coconut oil

Oven Temp: 400

Mix all the ingredients in a large bowl, then turn out on the counter to flatten, about once inch thick, and shape into triangles or squares... it's your choice. Then place the scones on your baking sheet and bake 10 to 13 minutes, until done... let cool and enjoy. I think they are better slightly warm with fresh melted butter and a glass of raw milk. ;0)

Semi-inspired By

Seed Saving: sophie's choice tomatoes

The tomato harvest is still coming in, praise our Heavenly Father, and I am trying to be diligent with preserving our harvest as well as save seed for next year. The more I work with this tomato, the more I truly enjoy it... though once again I must mention it is more suited for cooler climates.


While I am canning my tomatoes, or making tomato flakes, I simply set out a few choice ones for my seed saving mission... when the best ones have been gathered, I cut them open, squish the tomato pulp into a mason jar and let the seeds, along with the juice and a little water, ferment for about three days.


Then its just a matter of drain, rinse and rinse again... after a good rinsing I lay my tomato's out to dry and then package them into seed packets I make at home. Tomato seeds were my first veggie {or fruit} seeds I learned to save, and I love doing it...


One of these days I would like to host a seed saving swap with all my friends, wouldn't that be wonderful... you could end up with some interesting plants that way!

Saving Seed Resources:

*Linking doesn't mean agreeing with all view points.