Reprinted from The Blood Type Diet Website (

Lady Flo's Pumpkin Scones (modified for BTD)


Semi-sweet moist scone, serve with jam, soy cream cheese. From Lady Flo Bjelke-Peterson - old traditional Aussie recipe!

  • 1 Tablespoon soft ghee
  • 1/2 cup sugar [or BTD compliant sweetener]
  • 1/4 teaspoon sea salt
  • 1 egg
  • 1 cup mashed cooked pumpkin (cold)
  • 2 cups white spelt flour & extra for kneading [or kamut flour]
  • 2 teaspoons baking powder [baking powder recipes], sifted with flour
How to make it:
  1. Beat together ghee, sugar and salt with electric mixer. Add egg, then pumpkin and stir in the flour. Turn onto heavily floured board(I rolled in enough flour to coat exterior & scone cutter, otherwise very wet sticky dough)and cut. Place in tray (greaseproof paper & floured)on top shelf of very hot oven 225-250c for 15-20 minutes.(my fanforced electric oven did 200c for 15 mins). Other blood types can check/convert for compliance. Best on day of baking, can freeze & thaw in fridge before reheating to serve.