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Carb Filled Diabetic Pumpkin Scones

Ingredients:

In your food processor put Two (2) Cups of Flour

7 Tbs sugar

1 Tsp salt

1 Tbs baking powder

1 Tbs pumpkin seasoning

6 Tbs cold butter

Mix until well incorporated.

Instructions:

Mix in 1 egg

6 Tbs heavy cream

⅓ Cup of pumpkin puree

Put the batter in scone molds or make into a circle

Press down until 1 inch

Cut into triangles

Bake at 350 for 20min

Once cooled pour on frosting

Frosting:

1 Cup of powder sugar

3 Tbs half & half sprinkling of pumpkin pie seasoning

 

 

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