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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from The Cheese Board. heavy cream, buttermilk, pureed pumpkin, flour (can be part whole wheat pastry), baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, salt, sugar, butter cvt Ingredients:
1/2 cup heavy cream |
3/4 cup lowfat buttermilk |
1 cup pumpkin |
3 1/2 cups flour (can be part whole wheat pastry) |
1/2 tsp. baking soda |
1 tbs. baking powder |
1/4 tsp. ground cinnamon |
1/8 tsp. ground ginger |
1/8 tsp. ground nutmeg |
1/2 tsp. salt |
3/4 cup sugar |
1 cup (2 sticks) butter, cut into 1-inch pieces |
Directions:
1. Preheat oven to 375.
2. Sift the flour, baking soda, baking powder, cinnamon, ginger and nutmeg together in a large bowl. Add the salt and sugar and stir until combined. Add the butter and cut in until it is the size of small peas. Add the pumpkin mixed with buttermilk and cream. Mix briefly with a spoon until the ingredients come together.
3. Turn onto a floured surface and gently knead 3-5 times. To shape, EITHER shape the dough into balls about 2-1/4 in diameter (they should have a rough, rocky exterior) and place on a baking sheet covered with parchment paper about 2 apart, OR pat dough into a circle, slice into wedges, and place on baking sheet. Bake for 25-30 minutes until golden brown.
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