Whole Wheat Pumpkin Scones with Cinnamon Icing

Makes 8 scones.

1 c whole wheat pastry flour
1 c all purpose flour (you can use 2 c of whole wheat pastry flour, the scones will be just a little heavier)
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ginger
1/8 tsp cloves
6 TBS butter, sliced and chilled
1/3 c pumpkin puree
1/3 c heavy whipping cream
6 TBS brown sugar
2 tsp vanilla

Cinnamon icing:
1 c powdered sugar
1 tsp cinnamon
1-2 TBS milk

1- In a large bowl whisk together first 8 ingredients. Cut in butter until coarse crumbs form.
2- In a smaller mixing bowl, whisk together pumpkin, cream, sugar and vanilla
3- Add to dry mixture and stir until mixture forms thick dough. Use your (clean) hands to knead the dough once or twice. (DO NOT OVER-KNEAD.)
4- On a lightly floured surface, form dough into a circle. Use a knife or pizza cutter to cut circle into 8 wedges. Place wedges on an ungreased pan not touching.
5- Bake at 425 for 15 minutes until scones are browned on the bottom.

Make icing by whisking together icing ingredients adding just enough milk to make a drizzling consistency. Icing can be drizzled or brushed on.

Whole Wheat Waffles

Makes 6-8 waffles. Can be frozen after cooked for easy breakfasts. If you are going to freeze, triple or quadruple the recipe.

1 3/4 c whole wheat flour
2 TBS sugar
1 TBS baking powder
2 eggs
1 3/4 c milk (can use 1/2 milk & 1/2 water unless you have a lot of milk you need to use up)
1/2 c oil or melted butter (you can do 1/4 c. applesauce or other fruit puree and 1/4 c oil)
1 tsp vanilla (opt)

Mix dry ingredients in one bowl. Beat wet ingredients in another bowl. Add egg mixture to dry ingredients and stir until just moistened. Pour batter onto lightly oiled waffle iron and bake until done.

To freeze, let them cool and then put 5-6 in a freezer bag. To make in the mornings just put in toaster and instant breakfast!