Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Temperature-controlled proofing box — bread, yogurt, tempeh
Advanced pressure cooker — custom programs, altitude adjustment
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Temperature-controlled proofing box — bread, yogurt, tempeh
Advanced pressure cooker — custom programs, altitude adjustment
You're reading one of recipes available free. Full library with Gastronome.
Preheat the oven to 425°F. Lightly grease a baking pan. Sift flour and spice into a large bowl. Add butter; rub in lightly using fingertips. Stir in yogurt, pumpkin and sugar. Mix quickly to a soft, sticky dough. Do not over-mix. Turn onto a lightly floured surface. Knead lightly. Press or roll out to 3/4-inch thickness. Cut into 16 rounds. Place close together on prepared pan. Bake for 12-15 mins or until scones sound hollow when tapped. Cool on a wire rack. Serve with combined yogurt and honey.