|pumpkin scones & apple butter|
|flour + oats + cinnamon + ginger + nutmeg + tumeric + cloves|
|pumpkin + oil + vanilla bean paste + maple syrup|
|add wet ingredients to dry|
|bake for 12 minutes at 450 F.|
|add delicious apple butter|
Spicy Pumpkin Scones
1 C unbleached flour
1/2 C wholewheat pastry flour
1/2 C old-fashioned local oats
1 tsp baking powder
1/2 tsp salt
3/4 cup canned pumpkin or my favourite roasted hubbard squash
3/4 C soy milk (almond or dairy works too)
1/4 C olive oil
1/4 C local maple syrup
1 tsp vanilla bean paste
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp turmeric
12 tsp unrefined sugar (to sprinkle on top of scones just before baking)
Preheat oven to 450 F.
In a large bowl combine flours, oats, baking powder, salt, spices.
In a medium bowl combine pumpkin, olive oil, maple syrup & vanilla.
Make a well in the dry ingredients and add wet ingredients. Gently combine. Resist the urge to over mix unless you enjoy shoe leather.
Use your 1/4 C measuring cup to place batter on a baking stone. Sprinkle with sugar. Bake for 12 minutes.
Top with apple butter.