Buttermilk-soaked Pumpkin Scones
Lightly sweetened and studded with spice and pumpkin puree, these scones are perfect for fall. Soaking them in buttermilk gives them a nutritional boost by breaking down the harder-to-digest grains before baking.
2½ cups whole wheat flour
6 tablespoons butter, cut into small pieces
⅓ cup buttermilk
⅔ cup pumpkin puree
½ teaspoon salt
⅓ cup coconut sugar or granulated sweetener of choice
2 teaspoons pumpkin pie spice
1 tablespoon baking powder
Cut butter into flour. Mix in buttermilk and pumpkin puree, kneading just enough to moisten the dry ingredients. Cover and leave in a warm place for 12-24 hours.
When ready to bake, preheat oven to 425°F. Line a cookie sheet with parchment paper.
Combine the salt, coconut sugar, pumpkin pie spice, and baking powder in a small bowl with a fork. Sprinkle mixture over the soaked dough and knead for just a minute over a floured surface.
Pat the dough out into a 1-inch thick circle. Cut into 8 triangles (like a pizza) and place on parchment-lined cookie sheet.
Bake in preheated oven for 10-15 minutes.
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