Pumpkin Scones
Makes
2
servings
Take leftover pumpkin puree and turn it into these tasty scones.
Meal Type
Breakfast
Side Dishes
Diet Type
Vegetarian
Ingredients
2 ½ cups whole grain flour
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon sea salt
½ cup organic cane sugar
½ cup cold butter cut into ½ inch chunks
1 cup pumpkin puree
⅔ cup buttermilk
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon sea salt
½ cup organic cane sugar
½ cup cold butter cut into ½ inch chunks
1 cup pumpkin puree
⅔ cup buttermilk
1
Preheat oven to 350 degrees
2
Use the butter wrapper to lightly grease a cookie sheet.
3
Combine the dry ingredients in a large bowl.
4
Cut in the butter with a pastry knife or use two forks.
5
Combine the pumpkin and the milk in another smaller bowl. Add to the flour mixture.
6
Stir gently to combine.
7
Turn the dough out onto the cookie sheet and form a 9-inch circle. Cut the circle into 8 pie-shaped pieces. Separate so they don’t quite touch.
8
Bake for 22 to 28 minutes.