Tuesday, February 16, 2010

~ Whole Wheat Pumpkin Scones ~

Whole Wheat Pumpkin Scones
2 cups organic sprouted whole wheat pastry flour
2 tsp aluminum free baking powder
1/2 tsp sea salt
1/3 cup organic rapadura
1 tbsp organic cinnamon
1/2 tsp organic nutmeg
1/2 tsp organic ginger
1/4 tsp organic cloves
2 organic free range eggs
1/2 tbsp organic vanilla extract
1/2 cup organic pumpkin puree
1 tbsp organic raw heavy cream
1/2 cup cold organic butter or coconut oil

Preheat oven to 375 and grease a cookie sheet or line with parchment paper. Mix together the pumpkin, cream, vanilla, and one egg and place in the refrigerator while getting the dry stuff ready. Combine flour, salt, baking powder and sugar, stir in the spices. Using a pastry blender work in the cold butter or coconut oil until crumbly and sandy looking. Mix the cold wet ingredients into the dry just until combined. Dough will be sticky but roll out onto a lightly floured surface and make a 7 inch square, quarter with a large knife and then cut each quarter into fours. Beat remaining egg and brush tops of scones, bake until lightly brown on bottom, about 16 minutes, don't over cook or they will become dry. Place on wire rack to cool, these are really yummy and I can't wait to make some more.

*I did get the original recipe from somewhere else in cyberspace but couldn't find were. My adjustments where only with the types of ingredient used, not the amount of ingredient*

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