Ginger Pumpkin Scones

Ginger Pumpkin Scones

A prosperous holiday breakfast

For me, food, really good food, is an essential part of my prosperity.  I love to cook and this blog post contains one of my favorite winter recipes, Pumpkin Ginger Scones. They are gluten-free, because I am gluten-free, but don’t worry, you won’t know the gluten is missing.

Here is the recipe: 

2 T Ginger, grated

1 c Rolled Oats

1 ½ c potato starch

2 T Psyllium flakes

1 T Chia seeds

½ t Nutmeg

2 t Baking Powder

½ t Salt

7 T cold butter, cut into small pieces

1 egg

½ c plain yogurt or Kefir

2 T Milk

½ c Pumpkin

½ t Vanilla

3 T Maple Syrup

½ c chopped pecans 

Preheat the oven to 425 degrees.

Grate the ginger. 

Whisk the dry ingredients together, whisking the ginger in last.

Cut the butter in with your fingers, two knives or a food processor until coarse crumbs are formed. Beat the egg with the yogurt, milk, pumpkin, vanilla and maple syrup. Stir into the dough. Fold in the pecans.

Scoop the dough, in the size you want your scones. onto a greased baking sheet. Bake until nicely browned, 15 to 18 minutes. Serve warm.  For extradecadence, serve with more butter and maple syrup. 

Enjoy. 

I am blessed as I have access to fresh vegetables, local maple syrup, pastured eggs, farm-fresh chicken, and harvested venison because my husband Barry makes it so. 

If you don’t have such a gift in your life, try your local farmers market or the store, ETC produce, run year-round by our friends, Toncia and Estevan. They deliver fresh produce, meat and eggs every Tuesday or you can visit them at Findlay Market.

May you be well and prosper and enjoy amazing food this holiday season,

Mackey