{"id":309440,"date":"2025-11-21T20:01:55","date_gmt":"2025-11-21T20:01:55","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/pumpkin-scones-lisas-kitchen-vegetarian-recipes-cooking-hints\/"},"modified":"2025-11-21T20:01:55","modified_gmt":"2025-11-21T20:01:55","slug":"pumpkin-scones-lisas-kitchen-vegetarian-recipes-cooking-hints","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=309440","title":{"rendered":"Pumpkin Scones | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints"},"content":{"rendered":"


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\"Pumpkin<\/a><\/div>\n

This is an old recipe that I revisted in time for pumpkin season. And because I made these scones back in 2008, I had forgotten just how good they are! With just a hint of sweetness from some coconut sugar, and flavoured with pumpkin pie spices, they are a fine choice to serve as a snack but also a fine dinner accompainment. I served them with my favorite Curried Indian Vegetable Soup<\/a> for an especially warming dining experience. When I made them the first time, they featured alongside a Hearty Italian Bean and Pasta Soup<\/a>.<\/p>\n

\"Pumpkin<\/a><\/div>\n

Dense, but flaky and moist, these are certainly worth revisiting and remembering, and a fine use of frozen or canned pumpkin puree when the pumpkin season is over. <\/p>\n

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\"PumpkinPumpkin Scones<\/span><\/td>\n<\/tr>\n
Recipe by Lisa Turner<\/span>
Published on November 23, 2008<\/p>\n

Simple, moist snack or dinner scones with tantalizing pumpkin pie spice flavor and aroma<\/span><\/p>\n

Preparation: 15 minutes
Cooking time: 20 to 25 minutes<\/p>\n

\"PrintPrint this recipe<\/a><\/p>\n

Ingredients:<\/p>\n

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  • 2 cups unbleached white flour<\/li>\n
  • 1\/3 cup brown sugar<\/li>\n
  • 1\/4 teaspoon ground ginger<\/li>\n
  • 1\/2 teaspoon ground nutmeg<\/li>\n
  • 1\/4 teaspoon ground allspice<\/li>\n
  • 1\/2 teaspoon ground cinnamon<\/li>\n
  • 1 teaspoon baking powder<\/li>\n
  • 1\/4 teaspoon baking soda<\/li>\n
  • 1\/4 teaspoon sea salt<\/li>\n
  • 1\/2 cup cold unsalted butter, chopped<\/li>\n
  • 1\/2 of buttermilk or plain yogurt<\/li>\n
  • 1\/2 cup cooked pumpkin pur\u00e9e<\/li>\n
  • 1 teaspoon vanilla<\/li>\n<\/ul>\n

    Instructions:<\/p>\n

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    • \n

      Preheat an oven to 375\u00b0F and line a baking sheet with parchment paper.<\/p>\n<\/li>\n

    • \n

      In a large bowl, combine the flour, sugar, spices, baking powder, baking soda and salt. Cut in the butter with a pastry cutter or two knives until the butter is reduced to small crumbs. In a small bowl, combine the pumpkin, buttermilk and vanilla. Add this to the flour mixture and stir until a dough forms. <\/p>\n<\/li>\n

    • \n

      Turn the dough out onto a lightly floured board and knead a few times. Shape the dough into little rounds about 1-inch thick and 2 inches in diameter. Place on the baking sheet and bake for 20 to 25 minutes or until golden brown. <\/p>\n<\/li>\n<\/ul>\n

      Makes 6 to 8 scones<\/span><\/td>\n<\/tr>\n<\/table>\n<\/div>\n

      <\/p>\n

      \"Pumpkin<\/a><\/div>\n

      Other biscuits and scones to enjoy from Lisa’s Kitchen:
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      Saffron Biscuits<\/a>
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      Herbed Sour Cream and Yogurt Mini Biscuits<\/a>
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      Goat Cheese Biscuits<\/a>
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      Buttermilk Lemon Scones<\/a><\/p>\n

      On the top of the reading stack: Stalin’s War by Sean McMeekin<\/a>\n<\/p>\n<\/div>\n