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 course 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 extra
deca­dence, serve with more but­ter and maple syrup.  Enjoy.


Image result for ETC produce cincinnati

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,