1/4 cup (60 mL) Lantic/Rogers Sugar + Stevia Blend
4 tsp (20 mL) baking powder
1 tsp (5 mL) pumpkin pie spice
1/2 tsp (1 mL) salt
1/3 cup (75 mL) cold butter, cubed
3/4 cup (175 mL) toffee pieces
1 tbsp (15 mL) 35% whipping cream
Preheat oven to 400°F (200°C). Whisk together egg, milk and pumpkin; set aside.
In large bowl, whisk together flour, stevia blend, baking powder, pumpkin pie spice and salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs; add toffee pieces. Using fork, stir in egg mixture to make ragged dough.
Transfer to lightly floured surface; pat into 1-inch (2.5 cm) thick round. Cut into 8 wedges and place on parchment paper–lined baking sheet, about 2 inches (5 cm) apart. Brush tops with cream. Bake for 18 to 20 minutes or until bottoms are golden brown.
Tip: Serve with butter, orange marmalade or apricot jam.
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