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


  1. 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.
  2. When ready to bake, preheat oven to 425°F. Line a cookie sheet with parchment paper.
  3. 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.
  4. Pat the dough out into a 1-inch thick circle. Cut into 8 triangles (like a pizza) and place on parchment-lined cookie sheet.
  5. Bake in preheated oven for 10-15 minutes. 


Ready for More Cultured Dairy Recipes?


Buttermilk-Soaked Pumpkin Scones

Related Articles

Related Products

Buttermilk Starter Culture Heirloom Variety Buttermilk Starter
Organic Sprouted Wheat Grain and Flour Organic Sprouted Wheat Flour
Cultured Food Life Cultured Food Life

Free eBook Library Access & Weekly Newsletter

Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 150,000+ other health-conscious readers
  • We never share your information!
first name last name email address