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Small Batch Baking: Air Fryer Kabocha Pumpkin Scone Buns

Yes, I know the title is a mouthful, but I didn't know what to call these little scones or buns. They're something in between. The scone-buns also are quite tasty. They're moist, not too sweet, flavored with a little pumpkin pie spice to highlight the kabocha, and studded with fat raisins. The recipe makes only six of the little scone buns, so you won't have too many around the house calling to you to eat them. You'll need only half a cup of mashed kabocha for the recipe, and, you can definitely substitute mashed pumpkin or even mashed sweet potato for the kabocha. The little scone buns bake in the air fryer in less than 15 minutes, so you can have them ready for dinner, breakfast, or a snack quickly.


Small Batch Baking: Air Fryer Kabocha Pumpkin Scone Buns

Air Fryer Kabocha Pumpkin Scone Buns -- Makes 6


1/4 cup of canola oil

1/4 cup of dark brown sugar

1 egg

1/2 cup of mashed kabocha, pumpkin, or sweet potato

1/4 teaspoon of salt

1/2 cup of pumpkin pie spice

1/2 cup of all-purpose flour

1/2 cup of whole wheat flour

1 teaspoon of baking powder

2-3 tablespoons of raisins

Sugar for sprinkling


Cut several small pieces of baking parchment to fit your air fryer basket. In a medium bowl, combine the oil, sugar, egg, and kabocha and mix them well. Stir in the remaining ingredients, just until everything is combined. Don't beat the dough. Drop two mounds of dough--about 2 tablespoons each--on each piece of parchment, placing the mounds at least an inch apart. Sprinkle the tops of the dough mounds with a little sugar. Bake the scones/buns, two at a time, in the air fryer at 320 degrees for 12-14 minutes. Let the scones cool a few minutes before serving them.

Small Batch Baking: Air Fryer Kabocha Pumpkin Scone Buns

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