Pumpkin Teff Scones

SERVING SIZE: 2oz
SERVINGS PER RECIPE: 15

INGREDIENTS

• 2 cups All-Purpose Flour
• 1 ½ cups Rye Flour
• 1 cup Sugar, granulated
• 4 tsp. Baking Powder
• 1 tsp. Baking Soda
• 2 tsp. Ground Cinnamon
• 1 tsp. Ground Ginger
• 1 tsp. Ground Cardamom
• ¼ tsp. Ground Cloves
• ¼ tsp. Ground Nutmeg
• 1 ¼ tsp. Salt, kosher
• ½ cup Butter, unsalted
• ¾ cup Milk, skim
• 4 tsp. Teff, whole grain
• 1 ½ cups Pumpkin, puree
• 3 Tbslp. Molasses

DIRECTIONS

1. Preheat oven to 350 degrees
2. Combine the flours, salt, baking powder, baking soda, and spices in a large mixing bowl.
3. Cut the butter into chunks and toss in the flour mixture using a pastry cutter or a fork until it looks crumbly.
4. In a smaller bowl combine the pumpkin puree, milk, molasses, and teff. Stir until well combined
5. Fold the pumpkin mixture into the flour mixture.
6. Divide the dough on a greased sheet tray. You may use a ice cream scoop to divide the dough.