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

Ingredients:
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

Directions:

*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

Directions:
*Add all three ingredients to a bowl
*Mix
*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?

Pumpkin Cake

It's been a crazy week for me, but I HAD to share this recipe with you before I forget!

 Ingredients:
4 eggs
1 cup sugar
1/2 cup coconut oil
1 15oz can pumpkin
1/2 cup tapioca flour
3/4 cup quinoa flour
1 cup millet flour
3 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 TB milk

Directions:

Preheat oven to 350.

In a bowl, mix eggs, sugar, oil and pumpkin.  Mix until smooth.  Turn mixer to low, and add remaining ingredients.  Batter will be thick.

Spread batter into a greased 9x13 pan.  Bake in preheated oven for about 40 minutes or until a toothpick inserted in the center comes out clean.  Once cake has cooled, frost with frosting of your choice.

Enjoy!

GF Pumpkin Scones

Autumn is my favorite season - no more 90 degree weather, I get to wear my cute sweaters, and I can start to BAKE!!  I have a great passion for cooking & baking...there's something so rewarding about making food that others can enjoy.  It's like I am giving someone a piece of my soul.

I have been reading a few studies that might link PCOS and gluten sensitivity, so I am trying to incorporate more Gluten Free (GF) recipes into our meals.

With that, I thought why not turn my favorite Pumpkin Scone recipe into a GF one?

This is my first attempt, so I may have some changes as I make it more often.

Ingredients:

1 cup quinoa flour
1/2 cup tapioca flour
1/2 cup ground millett
1 teaspoon xantham gum
2 TB stevia
1 TB aluminum free baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
5-6 TB Butter
1 cup canned pumpkin (level)
3 TB milk
1 egg + 1 egg white

Directions:
(Please note I have an electric oven, so my temps and times might be a little off from yours).

Preheat oven to 350 degrees (gas oven maybe 400).  Line a baking sheet with parchment paper.  Combine all dry ingredients into a large bowl and mix.  Cut butter into dry ingredients, until crumbly.

In a medium bowl, mix together pumpkin, milk and eggs.  Combine with the dry ingredients in the large bowl and and mix until the dough forms into a ball.

On a floured surface (I used a large cutting board), flatten dough into a rectangle about 1-inch thick.

Use a knife dipped in flour to cut the dough into 12 triangles. Place on baking sheet covered with parchment paper.

Bake at 350 for 12-14 minutes, until a golden brown color.  Place on rack to cool.

For glaze:

1 cup powdered sugar
1 TB vanilla extract
2 TB milk
a pinch each of cinnamon, ginger, ground cloves and nutmeg (or your liking).

Once scones have had a chance to cool off, either drizzle or use a brush to glaze the tops.

 

I plan on enjoying mine with a nice hot cup of pumpkin spice coffee!  :-)

I plan on tweaking this recipe as the season goes by...I will keep you posted with changes/variations.