Pumpkin Teff Scones

Pumpkin Teff Scones

March 24, 2019

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.

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