Pumpkin Raspberry Scones Recipe

Friends Drift Inn Recipes
Good Morning Brunch Special

Pumpkin Raspberry Scones Recipe

Cake Flour on Market is a wonderment. Located in the River City, Louisville, the scones Claudia turns out are light and fluffy; not what I am used to when thinking of a Scottish scone. I watched her pat out a batch during my morning visit last week. She is poetry in motion. Someday when I grow up, I want to bake like Claudia.

Until then, it’s just down home simple scones done the best way I know how. Fresh raspberries, a spoonful of sorghum, and a plop of homegrown pumpkin puree with walnuts make these brunch favorites a special fall delight.

Spread with a little butter and a light drizzle of sorghum. Naturally, I like mine with a sip of tea! Pumpkin Raspberry Scones a great way to start off the Sunday brunch!

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About Joyce

Joyce Friend Pinson is a regional farm-to-table columnist for the Appalachian-News Express. She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia. Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook. And giggle.