Reprinted from The Blood Type Diet Website (

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.

  • 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]

    Spiced Icing:

  • 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
How to make it:
  1. Preheat oven to 425 degrees F.
  2. 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.
  3. In a separate medium bowl, whisk together pumpkin and eggs.
  4. Cut butter into cubes then add it to the dry ingredients.
  5. Use a pastry knife or a fork to combine butter with dry ingredients.
  6. Continue mixing until no chunks of butter are visible.
  7. You can also use a food processor by pulsing butter into dry ingredients until it is the texture of cornmeal or coarse sand.
  8. Fold wet ingredients into dry ingredients, then form the dough into a ball.
  9. 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.
  10. Use a large knife or a pizza wheel to slice the dough twice through the width, making three equal portions.
  11. Cut those three slices diagonally so that you have 6 triangular slices of dough.
  12. Bake for 14 to 16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper.
  13. Scones should begin to turn light brown.

    Spiced Icing:

  14. Combine ingredients in another medium bowl with an electric mixer on medium speed.
  15. 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.
  16. Makes 6 scones.