a simple real food recipe :: soaked pumpkin scones

I’m gonna cut right to the chase.

These scones are HEAVEN 🙂

Well, not really. But close!

I have been playing around with “scone” recipes for a year – not kidding.

I’m not even the right nationality to be a scone expert, but I just love the idea of them! Little dunk in the coffee here, little bite there…just love it.

So I’ve come to the conclusion I just don’t care for them in the grain free form. If you are on a grain break, I’m so sorry but this one will not be a great fit for you. I would totally Google grain free scones though because there are a bunch out there you can play around with. And while you are on a grain break to heal your tummy those grain free ones will work great! Come back and let me know if you find one that you love!

Enjoy my little scone recipe! It is soaked overnight so your tummy will digest it fantastic, and it is full of flavor so your taste buds will be thanking you!

You’ll need:

• 3 ½ cups spelt flour or whole wheat flour (I have tried both and love both! The bulk section at our health food store has been cheaper lately so that is where I have been getting mine or you can try Amazon.com)
• 1 cup whole plain yogurt (go for organic if you aren’t making your own)
• 1 cup softened butter
• 1 tsp sea salt
• 1 cup pumpkin puree
• 2/3 cup coconut flour
• 2 ½  tsp cinnamon
• ½ tsp cloves
• ½ tsp nutmeg
• 1 tsp aluminum free baking powder
• 1/4 cup sucanat or organic pure cane sugar (you could go sweeter if you want)

1. The day or night before you want to make the scones, combine the flour, yogurt, and butter in a medium mixing bowl. Work through with your hands so it is combined well.
2. Cover the bowl with a thin towel and set in a warm spot in the kitchen or under the light in the oven 12-24 hours. The soaking will break down the phytic acid in the grain and make it digest better.
3. After the soaking, add the rest of the ingredients to the bowl and combine with your hands.
4. Shape however you want and place on a silpat or parchment paper lined baking sheet. I like the “biscotti” like shape for optimal coffee dunking 😉 You can make them disc like cookie shape too. OR if you are really particular about having the perfect triangle shape – you can refrigerate the dough for half hour, roll out, and cut. I just plain don’t have time for that!
5. Bake at 375 for 20 minutes.

Kitchen Tips:

1. This makes a lot! It would be perfect for the family Thanksgiving or Christmas breakfast! Half it if you don’t think you want so much – they freeze up great though so don’t be afraid of the bigger recipe – you can have an easy pull out of the freezer breakfast! And how nice to have most of the dough ready the night before! Just add the rest of the ingredients and bake!
2. If you like more of the pumpkin spice punch you may want to add more of the cloves and/or nutmeg – taste your dough quick and see if you want more. This is pretty mild I think.
3. You could go with honey or maple syrup for the sweet.
4. If you are dairy free…I have not tried this dairy free method but I’m quite sure it would work. Sub coconut milk yogurt for the whole yogurt and softened coconut oil for the butter. If you try it this way come back and let me know!

YOUR TURN!

Do you have a special breakfast planned for Thanksgiving or Christmas morning? Please share! Let me know how you like the scones if you try them!

This post was shared at Real Food Freaks Freaky Friday, Butter Believer’s Sunday School, and Real Food Forager’s Fat Tuesday!