Sunday, 23 November 2014

Pumpkin & Beet Green Scones

Oh my!  These are so light, fluffy, and melt in your mouth delicious!  This is a really nice, savoury scone.

I used my homemade canned pumpkin (1/2 jar, with the liquid squished out in a strainer) and my blanched beet greens that I had frozen. 

Pumpkin & Beet Green Scones

Makes 12 scones

3 oz. frozen, blanched chopped beet greens, thawed (or any green, like spinach, kale, etc.)
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tbsp sugar
1/3 cup cold butter or margarine
1 egg
3/4 cup buttermilk (or 3/4 cup milk with 2 tsp. vinegar)
2/3 cup canned pumpkin or squash, drained
3/4 cup cheddar cheese, grated

Preheat oven to 375°F.

Mix the flour, salt, soda, baking powder and sugar together. Cut in the butter with a pastry blender or your fingers.  Blend in the grated cheese. Make a well.

In another bowl, beat the egg and buttermilk until well combined. Mix in the pumpkin and beet greens.

Add the liquid ingredients to the dry and mix lightly until just combined.

Drop by spoonfuls onto parchment-paper-covered baking sheet.

Bake about 20 minutes until lightly browned.