Get ready to indulge in the warm, cozy flavors of autumn with our Whole Wheat Pumpkin Scones! These delightful treats are not only a delicious way to celebrate the season, but they also pack a nutritious punch with wholesome ingredients. Imagine sinking your teeth into a flaky, golden scone that perfectly balances the sweetness of brown sugar with the earthy richness of pumpkin and a hint of spice. Whether you're enjoying them for breakfast, an afternoon snack, or a cozy gathering with friends, these scones are sure to impress. Don't miss out on the chance to elevate your baking game—let's dive into this simple yet scrumptious recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup unsalted butter
- 1/2 cup canned pumpkin
- 1/4 cup milk
- 1 large egg
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine whole wheat flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. Whisk dry ingredients together until well blended.
- Cut cold unsalted butter into small cubes and add to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- In a separate small bowl, whisk together canned pumpkin, milk, and egg until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredient mixture. Gently fold and mix until just combined, being careful not to overmix the dough.
- Transfer the dough onto a lightly floured surface and gently shape into a round disk approximately 1-inch thick.
- Using a sharp knife, cut the disk into 8 equal wedges, separating them slightly on the prepared baking sheet.
- Optional: Brush the top of each scone with a little extra milk and sprinkle with raw sugar for added texture.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Use Cold Butter: For the best texture, make sure your unsalted butter is cold. This helps create those flaky layers that make scones irresistible.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough scones, so be gentle!
- Shape with Care: When forming your dough into a disk, be sure not to compress it too much. A light touch will yield a fluffier scone.
- Experiment with Spices: Feel free to add a pinch of ginger or cloves for an extra kick of flavor that complements the pumpkin beautifully.
- Check for Doneness: Keep an eye on your scones as they bake. They should be golden brown on the edges and a toothpick inserted in the center should come out clean.
- Serve Warm: For the ultimate experience, serve your scones warm from the oven with a pat of butter or a drizzle of honey.
- Storage: If you have leftovers, store them in an airtight container at room temperature for up to 2 days or freeze them for longer storage.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 35mg
