Pumpkin Scones with Cranberry Butter

• 2 1/4 cups all-purpose flour
• 1/4 cup brown sugar
• 2 tsp baking powder
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup cold butte
• 1 egg
• 1/2 cup canned pumpkin
• 1/3 cup milk

Whisk together the egg, pumpkin and milk. Mix flour, brown sugar, baking powder, spices, salt and baking soda. Cut in butter until mix is crumbly. Add the pumpkin mixture into the crumbs. Turn dough onto a floured surface. Knead well. Pat into 2 4" circles. Cut circle(s) into 8 wedges. Place on baking sheet. Bake at 400 for 10-15 minutes (depending on size of wedges).

Cranberry Butter

• 1 Tbsp dried cranberries
• 1/2 cup boiling water
• 1/2 cup soft butter spread
• 1 Tbsp powdered sugar

Pour boiling water over cranberries. Let them stand 5 minutes. Drain and chop. Beat butter with powdered sugar until fluffy. Add cranberries and incorporate well. Cover and refrigerate before serving.

These are truly delicious and one my favorite fall treats!

Recipe courtesy of my dear friend, Becca

Homemade Sausage Biscuits

• 1 lb sausage, browned and drained
• 2 2/3 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup shortening
• 1 pkg yeast
• 1/4 cup warm water
• 1 Tbsp sugar
• 1 cup buttermilk

Mix dry ingredients (flour, baking powder, salt). Cut in shortening. Mix water, yeast and sugar. Add yeast mixture and buttermilk to dry mixture. Mix well. Add in sausage. Pat out to appox. 3/4 inch think. Using a biscuit cutter, cut individual biscuits. Bake 10 minutes at 425.

If you want to freeze these, instead of baking them right away, place wax paper on a cookie sheet and lay them it. Place in freezer until completely frozen and then move into a ziploc bag or other container. When ready to eat, bake at 425 for 20 minutes.

Servings depends on the size of biscuit cutter and how thick you like them.

Recipe from my Aunt Beth