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Pumpkin Scones


2 ½ cups flour                                        MV.pumpkin scones.two              

½ cup oat flour                   

½ cup brown sugar

2 teaspoons baking powder

1 ½ teaspoons pumpkin pie spice

½ teaspoon baking soda

¼ teaspoon salt

¼ cup chilled butter, cut in small pieces

½ cup golden raisins

2 eggs, slighty beaten

¾ cup pumpkin

2 tablespoons and 1 teaspoon milk

2 teaspoons turbinado sugar


Pre-heat oven to 400 degrees.  Mix dry ingredients.  Cut in butter.  Stir in raisins and set aside.  Combine, eggs, pumpkin and 2 tablespoons of the milk.  Add to dry ingredients.  Form in to ball.  On an ungreased baking sheet, flatten ball to about a 10 inch circle.  Brush with remaining milk and sprinkle with sugar.  Scores deeply into eight wedges, but do not cut all through.  Bake about 18-20 minutes until set.  Cool slightly, and then pull apart.  Serve warm with honey or pumpkin butter.


Pumpkin butter

1 quart (32 ounces) or 2 pints (16 ounces) canned pureed pumpkin

1 ½ cup sugar

¾ cup apple cider

2 teaspoons cinnamon

2 teaspoons ginger

1 teaspoon nutmeg

½ teaspoon cloves


Place all ingredients in a large saucepan and bring to a boil.  Cook about 20-30 minutes until mixture thickens.  Stir frequently so it doesn’t stick.  Pour into 2 pint jars and refrigerate, or pour into 4 - ½ pint jars and process (10 minutes in boiling water bath).  

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