Wholemeal Scones with Pumpkin, Cranberries and Pistachios

Have extra pumpkin purée? Enjoy a fall-inspired breakfast with these wholemeal scones with pumpkin, cranberries and pistachios.

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.

Ingredients you need

• Whole wheat flour: Here in the US, we call it whole wheat flour. It is the same thing as wholemeal flour used in Europe. It is the same thing. I prefer to use Bobs Red Mill stone ground whole wheat flour.
• Butter: You want to use unsalted butter and keep it very cold, not frozen, just cold. This gives the scones the flakiness we love.
• Dried fruit and nuts: I used cranberries and pistachios, but you can use any combination you want like raisins and walnuts.
• Yogurt: Some people use buttermilk in their scones, but I love using yogurt!
• Pumpkin purée: Did you know that many popular brands of canned pumpkin purée do not contain pumpkin, but other varieties of squash? I love a good butternut squash, but I want my pumpkin scones to have real pumpkin flavor. I like to use homemade pumpkin purée but do use canned if I’m pressed for time.
• Agave nectar: You can also use honey instead.
• Orange zest: I add some orange zest for extra flavor. This is optional.
• Turbinado sugar: You can top the scones with regular or brown sugar, too.
• Spices: Ground nutmeg and cinnamon.
• Other pantry staples: granulated sugar, baking powder, baking soda and salt.

Step-by-step directions

1. Start the dough. Combine dry ingredients then squeeze or cut butter into flour mixture until it resembles coarse crumbs.
2. Add wet ingredients. In another bowl, whisk together yogurt, pumpkin and agave nectar. Pour this into flour mixture and mix until a rough dough is formed.
3. Shape dough. Turn dough onto work surface and shape into a circle or rectangle, about 1-inch thick.
4. Bake. Cut into small squares or wedges and top with turbinado sugar and orange zest. Place onto baking sheet and bake until golden brown.

Expert tips and recipe FAQs

Even with my lumpy homemade pumpkin purée! I enjoyed bits of dried cranberries and pistachios, along with small bites of pumpkin. I loved how it all turned out.

Feel free make these scones to your own liking. Skip the cranberries and nuts or swap out for raisins and walnuts. Instead of baking with a topping of turbinado sugar, you could also whip up a little icing sugar and drizzle it over the scones after it has baked and cooled.

If you like this recipe you should also try my yogurt whole wheat scones with pomegranate or my whole wheat leftover cranberry sauce scones.

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Wholemeal Scones with Pumpkin Cranberries and Pistachios

Laura Bashar | Family Spice

Have extra pumpkin purée? Enjoy a fall-inspired breakfast with these wholemeal scones with pumpkin, cranberries and pistachios.

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Prep Time 10 minutes mins

Cook Time 17 minutes mins

Additional Time 20 minutes mins

Total Time 47 minutes mins

Course Muffins & Scones

Cuisine American

Servings 8

Calories 274 kcal

Ingredients

  

1x2x3x

• 2 cup 304g (wholemeal) whole wheat flour
• 2 tablespoon granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ¼ cup unsalted cold butter cut into pieces
• ½ cup dried cranberries
• ½ cup chopped pistachios
• ½ cup plain yogurt
• ½ cup purée
• 2 tablespoon pumpkin purée
• 2 tablespoon agave nectar
• 2 teaspoon turbinado sugar
• 2 teaspoon grated orange zest optional

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Instructions

 

• Preheat oven to 400ºF.
• Line a baking sheet with parchment paper.
• In a medium-sized bowl whisk together whole wheat flour, granulated sugar, baking powder, baking soda, salt, nutmeg and cinnamon.
• Using your fingers mix in butter and squeeze butter into flour mixture until it resembles coarse crumbs.
• Stir in dried cranberries and pistachios.
• In a separate bowl, whisk together yogurt, pumpkin purée and agave nectar.
• Pour yogurt mixture into flour mixture and mix with your hands until a rough dough is formed.
• Turn dough onto a lightly floured work surface and shape into a circle or rectangle, about 1-inch thick.
• Do not over mix the dough.
• Cut into small squares or wedges.
• Sprinkle turbinado sugar and orange zest (optional) over the wedges.
• Place scones onto prepared baking sheet.
• Bake in the hot oven for 15-20 minutes, or until golden brown.
• Allow scones to cool on the baking sheet for five minutes.
• 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.

TO STORE: Store cooled scones lightly covered in foil on the counter for up to 3 days if the room is cool. If you live in a humid environment, I suggest refrigeration. Scones will keep in the refrigerator for up to 5 days.

 

TO FREEZE: You can also freeze scones. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1sconeCalories: 274kcalCarbohydrates: 42gProtein: 7gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 16mgSodium: 382mgFiber: 5gSugar: 16g

Keyword pumpkin scones, whole wheat scones, wholemeal scones

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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