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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

Pumpkin Scones with Browned Butter Glaze Recipe

Take full advantage of baking this Fall by making these easy scones! Topped with a wonderful browned butter glaze, these are a perfect addition to a brunch or festive breakfast.

  • Yield:8

  • Level of Difficulty:Easy

  • Cook Time:30 Minutes

  • Prep Time:30 Minutes


  • 1 tablespoon

    butter, room temp

  • 6 tablespoons


  • 1


  • 1 cup

    canned pumpkin

  • 2 1/4 cup

    self-rising flour

  • 1 teaspoon


  • 4 tablespoons


  • 1 cup

    confectioner’s sugar

  • 1 teaspoon

    pumpkin powder

  • 1 teaspoon

    vanilla extract

  • 2 tablespoons



Cream together the butter and six tablespoons sugar until creamy. Add the egg and pumpkin, mix until combined.

Add the flour and salt, stir together until lumpy. Use your hands to form into a ball, working in all the flour.

Press on to a greased sheet pan. Form into a round shape, then press out until about an inch thick. Use a pizza cutter to slice the circle into eight slices.

Bake at 350-degrees for 25-30 minutes or until the edges are golden brown.

Re-slice along the cut marks, remove the slices to a cooling rack. Let cool completely, about 15 minutes.

Melt the 4 tablespoons butter in a small sauce pan over medium heat. Cook for about 8-10 minutes, until golden brown. Add to the confectioner’s sugar through sieve, to catch any burned butter bits. Stir in the pumpkin powder, vanilla, and milk. Mix until there are no lumps then let cool for about 5 minutes.

Dip the cooled scones in the glaze then place back on the cooling racks to drip and dry.

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