1 1/2 cups all purpose flour
1 cup whole wheat flour
1/2 cup sugar – brown or coconut
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
2 tsp. Rooibos Chai latte mix or 2 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 cup coconut oil at room temperature – do not melt (can also use butter if desired)
1 cup pure pumpkin puree
1/3 cup strongly brewed Gingersnap Cookie or your choice of a spicy Rooibos tea
(3 tsp. of tea steeped in 2/3 cup of boiling water until cool. Strain and measure out
1/3 cup.) Note: Pumpkin Spice Fruit Tea also works well.
Steep tea ahead of time until cool. Preheat oven to 400°. Mix dry ingredients together in a large bowl. Cut in coconut oil or butter with a pastry cutter or 2 forks until the mixture resembles crumbs. In an another bowl mix pumpkin, egg and cooled tea together. Add to dry ingredients mixing until just combined. Don’t over mix or scones won’t be as fluffy. Place dough on a lightly floured surface and knead dough gently into a rectangle. Cut the dough into whatever size scones you would like. The smaller the scone the less baking time required – can be cut into 24 mini scones – see below for baking instructions..
For larger scones bake in 400° oven for 15 minutes. Reduce heat to 375° and bake for another 8-10 minutes depending on the size. Check after 5 minutes to see if done. Smaller scones—bake in 400° for 10 minutes. Reduce heat to 375° and bake for another 8-10 minutes. Check around the 8 minute mark to see if done.
Rooibos Chai Latte Mix
Blend of REAL chai spice powders, ginger, cinnamon, lemongrass, cardamom & cloves with rooibos extract powder, all ORGANIC.
Item No: 9202T
Gingersnap Cookie Rooibos
This is not just a wintertime tea blend. Refreshing any time of year.
Item No: 2638