It’s that time of year again! Pumpkin spiced everything is making its annual comeback and this recipe will surely harness your craving for all of those festive fall flavors. This simple biscuit-like pastry can be whipped up in your rice cooker in a little under an hour and is paired perfectly with some hot coffee on a blustery autumn day.
3 cups all-purpose flour
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground ginger
1/2 tsp cinnamon
3/4 tsp salt
1/4 tsp baking soda
1/3 cup cold butter
1 cup pumpkin puree (not pumpkin pie filling)
1/3 cup buttermilk
20-Cup Digital Cool-Touch Rice Cooker
Prep Time: 40 minutes
Cook Time: 30 minutes
In a large bowl, combine flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Gradually stir in pieces of cold butter until the mixture looks crumbly.
In another bowl, whisk eggs, pumpkin puree and buttermilk.
Combine dry ingredients to wet ingredients in your Aroma rice cooker and mix until softened.
Knead 10 to 12 times in the rice cooker by folding and pressing the dough into the walls of the rice cooker.
Once the batter has been kneaded, cut your scones into 8 wedges. Let the dough rest for about 20 minutes.
After the dough has had time to rest, press the “Cake” function (if your rice cooker does not have the “Cake” function, the “White Rice” function will suffice!) and let the scone cook through!
Over to You
What’s your version of a fall dessert? Share and inspire us!