2 c flour
1 T baking powder
½ t salt
¼ c sugar
4 oz cold butter
½ c dried currants or other chopped fruit
¼ c golden raisins
1-¼ c heavy cream

3 T butter, melted
2 T sugar

Preheat the oven to 425°. Line a baking sheet with parchment paper. In a large bowl, mix together flour, baking powder, salt and sugar. Cut in the butter. Add the dried fruit. Stir in the cream with a fork or a pastry scraper. The dough will be sticky. Lightly flour a board and transfer the dough. Lightly dust the top of the dough with flour, and with your hands and a rolling pin, pat the dough into a thick circle, about 8-9" around, using as light a touch as possible. Cut the circle into 12 wedges and place each piece on the baking sheet, allowing about an inch between pieces. Brush each scone with melted butter and sprinkle with sugar.

Bake about 15-20 minutes until golden brown.

Pancakes:
2 c all purpose flour
¼ c sugar
1 Tbsp + 1 tsp baking powder
1 tsp salt
1 tsp cinnamon
¼ tsp cloves
½ tsp freshly grated ginger
1-1/2 c milk
3/4 c pumpkin puree
4 eggs
½ c butter, melted + ½ c canola oil

In a large bowl, combine dry ingredients. Beat egg whites until soft peaks form. Whisk together the milk, eggs, pumpkin puree and ginger. Stir liquid ingredients into the dry ingredients. Stir in butter and canola oil. Heat griddle on medium high. Oil griddle if necessary. Ladle about ¼ cup batter onto hot griddle. When bubbles form on surface, flip pancake and cook another 2-3 minutes, until surface springs back when touched.

Maple Cranberry Butter:
1¾ c fresh cranberries
¾c maple syrup
3½ c butter, room temperature

Put cranberries and maple syrup in heavy pot. Bring to boil, then lower heat. Cook for 5 minutes. Let cool. When cool, combine with softened butter. Can be prepared ahead and stored in refrigerator.

Apple Cider Syrup:
2 c apple cider
1 tsp cinnamon
½ tsp ground cloves
1/2 tsp nutmeg
2 tbsp orange juice
Zest from 1 orange
½ c brown sugar
½ c maple syrup
½ c "Karo" syrup
2 Tbsp butter
1 apple, peeled, cored and diced fine

In medium saucepan, combine the cider, orange juice and spices. Bring to boil. When mixture comes to boil, lower heat and simmer about 5 minutes. Add the rest of the ingredients (except apple) and simmer for about 25 minutes until liquid is slightly thickened. Serves: 6 to 8