Pumpkin Scones
2
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
Take leftover pumpkin puree and turn it into these tasty scones.
Meal Type
Breakfast Side Dishes
Diet Type
Vegetarian
Preheat oven to 350 degrees
Use the butter wrapper to lightly grease a cookie sheet.
Combine the dry ingredients in a large bowl.
Cut in the butter with a pastry knife or use two forks.
Combine the pumpkin and the milk in another smaller bowl. Add to the flour mixture.
Stir gently to combine.
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.
Bake for 22 to 28 minutes.
Ingredients
2 ½ cups whole grain flour½ 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