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.
Servings 8
Calories 274kcal
Ingredients
- 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
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: 1scone | Calories: 274kcal | Carbohydrates: 42g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 382mg | Fiber: 5g | Sugar: 16g
