Reprinted from The Blood Type Diet Website (

Pumpkin Scones (NOT GLUTEN FREE)
16 votes


I obtained permission from Top Secret Recipes to reprint their version of pumpkin scones. For more Top Secret recipes, visit Top Secret Recipes.

Best Used By Blood Types:
  • Type A (0 beneficials)
  • Type A Non Secretor (0 beneficials)
  • Type AB (0 beneficials)
  • Type AB Non Secretor (0 beneficials)
  • Type O (0 beneficials)
  • Baked Good
  • 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.

BTD Variations and Substitutions Analysis:

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Allspice1 N N A A A A N N

Sweetener Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Agave Syrup- N N N N N N N N

[1] This recipe uses ingredients which may help limit bacterial overgrowth.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Oct 16, 2007 at 06:14 PM By: Drea
    • Revised Aug 17, 2013 at 11:59 AM By: Lola