Michelle Sybert is the blogger behind Muffin Tin Mom and is constantly seeking out unique ways to get her young kids to try fresh food flavors and textures through the use of a muffin tin as a plate. Her ideas have been featured online and in print magazines across the country.
These pumpkin banana scones are a delightful morning biscuit with a hint of savory and a hint of sweet. Serve alone or with a dollop of homemade jam. Throw caution to the wind and let you kids help you, they will love being a part of the process.
Combine the dry ingredients in a large bowl.
Cut the 1/2 cup butter into the dry ingredients using 2 knives.
In a separate bowl, beat the 2 eggs. Add 3/4 Pumpkin & Banana pouch to the egg mixture and beat together; set aside.
Make a well in the center of the dry ingredients. Pour the egg/baby food mixture in the center.
Fold the dry ingredients over the liquid and fully combine with several swift strong strokes.
Place on a lightly floured board or table top and pat down to 3/4 inch thick.
Using a round circle cutter, cut out rounds (or using a knife cut into diamond shapes) and place on an ungreased cookie sheet.
Bake for 10 minutes at 450F or until outside is a golden color. Once cool, drizzle with frosting as desired. Makes 16-18 scones.