- Family Spice - http://familyspice.com -

Whole Wheat Pumpkin Scones with Cranberries and Pistachios

Have extra pumpkin purée? Enjoy a fall-inspired breakfast with these Whole Wheat Pumpkin Scones with Cranberries and Pistachios.

Whole Wheat Pumpkin Scones with Cranberries and Pistachios by FamilySpice.com

The pumpkin train is still going on strong in my house! Between the many pumpkin dishes and fun Halloween goodies we are baking, my kids are really enjoying mommy’s fun creations out of the kitchen! I personally adore scones. Maybe it is because I love all things rustic. And after many scones turning into leaded weights, I was thrilled with how these whole wheat pumpkin scones turned out.

I remember the first time I made scones. I honestly didn’t know what I was doing. The temptation to over mix your dough is great. I mean, when you make pizza dough, you are told to beat the heck out of your dough, right?

Whole Wheat Pumpkin Scones with Cranberries and Pistachios by FamilySpice.com

But like biscuits, scones don’t like to man-handled too much. Which makes these imperfect looking baked treats even more delicious in my book! Less work? WOOHOO!

Whole Wheat Pumpkin Scones with Cranberries and Pistachios by FamilySpice.comI used some of my own oven-roasted pumpkin, which I was too lazy to mash to a completely smooth consistency. So along with my bits of dried cranberries and pistachios, I also had bites of pumpkin, too. I loved how it all turned out.

Although I am still missing my summer, especially my summer fruits, I’ve jumped head first into fall. With the smell of cinnamon and nutmeg mixed in with pumpkin, apples and pears, my house is all about the great fall flavors!

Whole Wheat Pumpkin Scones with Cranberries and Pistachios by FamilySpice.com

Whole Wheat Pumpkin Scones

Welcome fall flavors with these aromatic and lightly sweetened scones. Recipe by Laura Bashar of Family Spice

Ingredients:

  • 2 cup whole wheat flour
  • 2 TBS granulated sugar
  • 1 TBS baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp nutmeg, ground
  • 1 tsp cinnamon, ground
  • 1/4 cup butter, unsalted, cold & cut into pieces
  • 1/2 cup cranberries, dried
  • 1/2 cup pistachios, shelled & chopped
  • 1/2 cup yogurt
  • 1/2 cup pumpkin purée
  • 2 TBS pumpkin purée
  • 2 TBS agave nectar
  • 2 tsp turbinado sugar

Directions:

  1. Preheat oven to 400ºF.
  2. Line a baking sheet with parchment paper.
  3. In a medium-sized bowl whisk together:
    • 2 cup whole wheat flour
    • 2 TBS granulated sugar
    • 1 TBS baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 tsp nutmeg, ground
    • 1 tsp cinnamon, ground
  4. Using your fingers mix in:
    • 1/4 cup butter, unsalted , cold & cut into pieces
  5. Squeeze butter into flour mixture until it resembles coarse crumbs.
  6. Stir in:
    • 1/2 cup cranberries, dried
    • 1/2 cup pistachios , shelled & chopped
  7. In a separate bowl, whisk together:
    • 1/2 cup yogurt
    • 1/2 cup pumpkin purée
    • 2 TBS pumpkin purée
    • 2 TBS agave nectar
  8. Pour yogurt mixture into flour mixture and mix with your hands until a rough dough is formed.
  9. Turn dough onto a lightly floured work surface and shape into a circle or rectangle, about 1-inch thick.
  10. Do not over mix the dough.
  11. Cut into small squares or wedges.
  12. Sprinkle over the dough:
    • 2 tsp turbinado sugar
  13. Place scones onto prepared baking sheet.
  14. Bake in the hot oven for 15-20 minutes, or until golden brown.
  15. Allow scones to cool on the baking sheet for five minutes.
  16. Serve warm or place on a cooling rack to completely cool.

Notes:

Serving Suggestions: You can substitute pumpkin purée with sweet potato. The scones pictured above was made with oven-roasted pumpkin that was a little lumpy, and produced small chunks of pumpkin within the scone. You can also substitute honey or maple syrup for the agave nectar.

Prep Time:

Yield: 8 servings

Cook Time:

Whole Wheat Pumpkin Scones Detail