Pumpkin-Sage Scones

Here is a suggestion for your Thanksgiving breakfast, brunch, or even with the big feast!
(makes 24)

3/4 cup 2%* milk
2 t. chopped, fresh sage (I still have some varigated sage on my farm that I will use in my herb
     butter for my turkey - along with lemon thyme, and marjoram*)
2 t. unfiltered* apple cider vinegar (I like Bragg's* or the Trader Joe's brand*)
3/4 cup pumpkin puree or canned pumpkin
Coconut* oil cooking spray
2&1/2 cups all-purpose flour, plus more for dusting work surface
1 T. baking powder
1 t. coarsely ground black pepper
1/2 t. baking soda
1/2 t. kosher* salt
8 T. cold unsalted Kerrygold* butter, cut into small pieces
3/4 cup (3 oz.) grated extra-sharp cheddar cheese or your choice*

Warm milk to just simmering in a small saucepan. Remove from heat, and stir in sage. Let steep 15 min. Stir in vinegar, and let stand 5 min. Whisk in pumpkin, and chill until cold. Preheat oven to 425. Coat 2 baking sheets with cooking spray, or line with parchment paper. Whisk together flour, baking powder, pepper, baking soda, and salt in a large bowl.  Rub butter pieces into the flour mixture with hands until mixture resembles coarse sand. Stir in cold pumpkin mixture, and then fold in cheese. Transfer dough to a well-floured work surface, flour top well, and pat into a 6x6" square. Slice square into 4 1&1/2" wide strips; cut each strip into 6 triangles. Transfer triangles to prepared baking sheets. Bake scones 15-17 min. or until golden brown on top.

"Attract what you expect, reflect what you desire, become what you respect, mirror what you admire."

And, have FUN today!!!!!

Love,

Machete Milletti