Thursday, December 1, 2011

Whole Wheat Pumpkin Scones

My favorite duo, you ask?  Hall & Oates?  Peanut Butter & Jelly?  NO!

Coffee & scones!!  Especially of the pumpkin variety!

You can see I posted a gluten free pumpkin scone recipe in October, but I love this following recipe so much.
This past weekend I made a HUGE batch of scones to freeze for breakfast/mid-morning snacks.

I've been making this recipe for 3 years now and I think I FINALLY have perfected it!

Whole Wheat Pumpkin Scones

4 Cups Whole Wheat Flour
1 TB Baking Powder
1/4 Cup Brown Sugar
1/4 Cup Coconut Sugar {or cut out and replace with another 1/4 cup brown sugar}
1/2 tsp each - sea salt, cinnamon, nutmeg, cloves, ginger
1 TB Pumpkin Pie Spice
6 TB Butter, softened
1 Cup Canned Pumpkin
1/4 Cup Milk
1 Egg, Beaten
1 tsp Vanilla


*Preheat oven to 400 degrees.
*Mix flour, baking powder, sugar and spices until blended
*Add butter and mix until fine and crumbly
*Add pumpkin, milk, egg and vanilla and blend
*Knead on a floured surface until smooth
*Shape into a rectangle about 1/2 thick and cut into 8 squares, then cut each square diagonally, to make 16 triangles
*Place on an ungreased tray about 1 inch apart. Bake at 400 degrees for about 12-15 minutes.

Spiced Glaze:
1 Cup Powdered Sugar
2 TB milk
1 tsp Pumpkin Pie Spice

*Add all three ingredients to a bowl
*Drizzle over cooled scones.

These scones freeze really well!  Just layer cooled scones between wax paper and place in a plastic storage bag in the freezer.

**What baked goods do you like to snack on?

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