These jackfruit tacos are the ideal departure from the norm. Finished off with a jalapeo-mango slaw on top and seasoned with taco seasoning.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 14 |
| Yield: | 14 scones |
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ½ cup packed brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ cup butter
- ½ cup raisins
- 1 cup canned pumpkin
- 1 egg
- 2 tablespoons buttermilk
- 1 egg white, beaten (Optional)
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, and allspice in a large bowl. Cut butter into flour mixture using a pastry blender or 2 knives until mixture is crumbly. Stir raisins into flour mixture.
- Whisk pumpkin, egg, and buttermilk together in a bowl; stir into flour mixture until dough is well mixed. Pat dough into a 3/4-inch-thick circle on a lightly floured surface. Cut dough into 14 scones using a 2-inch round cutter and transfer to a baking sheet. Brush tops of scones with egg white.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Transfer scones to a wire rack to cool completely.
- Milk or water can be used in place of the buttermilk, if desired.
Nutrition Facts
| Calories | 149 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 236 mg |
| Sugars | 12 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I substitute splenda for the sugar and skipped raisins so my diabetic husband could enjoy. He loved them.
I made with chocolate chips instead of raisins and topped it with a vanilla glaze. I did not have any wheat flour, so substituted with all-purpose. My husband and kids all loved the scones as well.
I made these with puréed over ripe fuyu persimmons instead of pumpkin and they came out fabulous. Family devoured them!
I’ve made this a couple times now-just like the recipe says. It’s perfect. I’ve been baking them in a pie plate for the shape, but they have to bake a little longer because they’re thick. Absolutely delicious.
These are softer than typical scones, due to the pumpkin. Tasted great with a cup of coffee this morning. I used only all-purpose flour (because I didn’t have any wheat flour on hand), and skipped the raisins (as the kids don’t like them in scones). Other than that, I followed the recipe, including brushing them with the optional egg white wash before baking. I did add a caramel/cinnamon drizzle on top (powdered sugar, 1/4 tsp caramel flavoring and 1/4 tsp cinnamon, thinned out with a few teaspoons of milk to get the right “drizzle” consistency). Thanks for the recipe!