Pumpkin Ginger Scones
Author: Kerry
Recipe type: Breakfast
Cuisine: YUMMY
Prep time:
Cook time:
Total time:
Serves: 12
- 1 cup whole wheat flour
- 1 cup old fashioned oats
- ¼ cup hemp seed
- ¼ cup oat bran
- 2 Tablespoons chia seeds
- 2 Tablespoons ground flax meal
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ cup crystallized ginger chopped fine
- ½ cup cold butter
- ¼ cup undenatured whey pumpkin protein powder (you can substitute vanilla)
- 5 Tablespoons honey
- ½ cup pumpkin puree
- 1 cup plain greek yogurt
- Mix all dry ingredients in a large bowl.
- Add chopped crystallized ginger to dry ingredients.
- Cut cold butter into the dry ingredients with ginger until resembles small meal.
- In a small bowl, mix honey, pumpkin puree and yogurt.
- Fold wet ingredients into dry in the large bowl.
- Only stir until dry ingredients are moist so scones stay light and fluffy.
- Roll dough out into a large rectangle 1 inch thick on a floured board and cut into scone sized squares, triangles or circles.
- Place on a lightly greased cookie sheet and bake in a 425 degree oven for 20 minutes.
- Yields 25 small scones or 12 large scones.
Recipe by Growing Weisser at https://www.growingweisser.com/pumpkin-ginger-scones
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