I love making Pumpkin Scones in the Fall. I have a recipe that I play with mixing canned pumpkin or baked real pumpkins when I want to get real fancy. I can make them gluten free or with regular baking flour, but usually I mix up various flours and include sprouted wheat, coconut flour, flax meal, and/or almond meal or almond flour. This morning, I made a batch and enjoyed a couple before going to a hot yoga class. After yoga, I came home, made a fire did some prep and enjoyed a wonderfully cold autumn Sunday watching tv.
Pumpkin Scones
4 cups of flour (I try never to use straight up white flour)
2/3 c dark brown sugar
1/2 t ginger
1 t cinnamon
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c butter
1 c white choc chips (leave out to make a bit healthier or replace with dates)
1 c chopped pecans
2/3 c buttermilk (I use 1/2 1/2 when I don't have it on hand)
1 15 ou can of pumpkin or pureed real when on hand for an organic scone
2 t real vanilla
Mix wet, knead in dry. Cut in half. Roll into ball, flatten, cut into 6-8 triangles, repeat with other half. Makes 12-16 depending on size.
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