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A non | B non | O non | AB non


Pumpkin Scones (NOT GLUTEN FREE)

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Description:

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)

Category:
  • Baked Good


Ingredients:
  • 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.





Blood Type Diet Analysis:

Hint: You can click on the arrows [] at top of the table(s) to sort by columns.

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non

Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.

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.


    Please Note:

    Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few 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 all the new features and food lists. Please be patient until the process has been completed.

    Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.

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

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  • Written in Perl by Peter D'Adamo. Copyright 2007-2011 All rights reserved.




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