|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Pumpkin Scones (NOT GLUTEN FREE)|
I obtained permission from Top Secret Recipes to reprint their version of pumpkin scones. For more Top Secret recipes, visit Top Secret Recipes.
How to make it:
- 2 cups spelt flour (1 cup white spelt and 1 cup whole spelt)
- 7 Tablespoons granulated sweetener
- 1 Tablespoon baking powder [baking powder recipes]
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice, optional
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 heaping cup canned pumpkin
- 1 large egg
- 6 tablespoons cold butter [or cold ghee]
- 1 cup plus 3 tablespoons powdered sugar [or BTD compliant sweetener]
- 2 tablespoons milk [or BTD compliant milk]
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice, optional
- pinch ground ginger
- pinch ground cloves
- Preheat oven to 425 degrees F.
- Combine flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a large bowl.
- In a separate medium bowl, whisk together pumpkin and eggs.
- Cut butter into cubes then add it to the dry ingredients.
- Use a pastry knife or a fork to combine butter with dry ingredients.
- Continue mixing until no chunks of butter are visible.
- You can also use a food processor by pulsing butter into dry ingredients until it is the texture of cornmeal or coarse sand.
- Fold wet ingredients into dry ingredients, then form the dough into a ball.
- Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle that is about 9 inches long and 3 inches wide.
- Use a large knife or a pizza wheel to slice the dough twice through the width, making three equal portions.
- Cut those three slices diagonally so that you have 6 triangular slices of dough.
- Bake for 14 to 16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper.
- Scones should begin to turn light brown.
- Combine ingredients in another medium bowl with an electric mixer on medium speed.
- Drizzle the icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.
- Makes 6 scones.