Thursday, October 6, 2011

Whole Wheat Pumpkin Scones

By Jessica
I couldn't help it. Yet another pumpkin scone recipe. I wanted to try this whole wheat recipe. You cant really tell too much of a difference using whole wheat except in the color and the flavor may be better if anything. I used my new favorite glaze recipe.

Whole Wheat Pumpkin Scones
  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 eggs
  • 1/2 tablespoon vanilla extract
  • 1/2 cup pumpkin puree
  • 1 tablespoon heavy cream
  • 1/2 cup (1 stick) unsalted butter, cubed.
  • 1/2 cup raisins, chocolate chips, dried cranberries or apricots (optional)
  • Raw sugar and pecans (optional)*
Highway to heaven:- Preheat oven to 375 degrees. Place parchment paper on your sheet pan.
- In a medium-sized bowl, stir together the pumpkin, cream, vanilla and egg until combined. Place bowl in the refrigerator while preparing the dry ingredients.
- In a large bowl, sift together the flour, salt, baking powder, and sugar. Stir in the cinnamon, nutmeg, ginger and cloves.
- Using a pastry blender, two forks or a food processor, quickly work the cold butter cubes into the dry ingredients. Work until the mixture resembles a crumbly, sandy mixture.
- Add the cold wet ingredients to the crumbly mixture using a rubber spatula. Only stir until combined. If the mixture is too dry add just a little more heavy cream or another liquid.
- Carefully combine your add-in of choice (chocolate chips, raisins, apricots). Knead the dough briefly, if needed.
- Pour the dough out onto a lightly floured surface. Shape into a circle and cut into sections like a pizza. Place on lined baking sheet.

- Bake for 16-17 minutes.  Remove from pan to a wire rack to cool.
*Glaze with the spice glaze in this recipe if you wish (I would ). There is also the option of basting the scones prior to baking with egg and sprinkling with sparkling sugar and pecans. Serve warm or store in an airtight container for up to a week.

Adapted from a

1 comment:

  1. These sound delicious. I'm new to your blog, so I've been browsing through your earlier posts and recipes. I really like the food you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary