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Whole Wheat Pumpkin Scones

Whole Wheat Pumpkin Scones

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

Ingredients:

Instructions:

  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.

Whole Wheat Pumpkin Scones  Detail

Prep Time: 10 min
Cook Time: 17 min

Difficulty: Easy
Servings: 8
Serving Size: 1 scone

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.