Whole Wheat Pumpkin Scone
I’m a lover of all things pumpkin. These pumpkin scones are a staple in my house every fall. They are a perfect addition to breakfast or great snack on the go.
Ingredients
2 cups Whole wheat flour (plus extra for rolling)
1/4 cup Brown sugar
1 tbsp Baking powder
1 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Ginger
1/2 tsp Nutmeg
1/4 tsp Salt
1/2 cup Butter, cold (or frozen *)
3/4 cup Pumpkin puree, canned (not pie filling)
2 tbsp Milk (any variety)
1 Egg
1 tsp Vanilla extract
Glaze
1/2 cup Icing sugar
1-2 tbsp Milk
Instructions
Preheat oven to 400F and prepare a baking sheet with parchment paper.
In a food processor* mix together flour, sugar, baking powder, spices and salt.
Add in cubes of cold butter and pulse until it resembles course crumbs.
Add in wet ingredients and pulse until dough forms.
Dusting surface with flour, gently work dough into ball and cut in half.
Working with each half separately, roll dough into 1/2 inch thick disk. Cut into 8 triangles and place on baking sheet.
Repeat with remaining dough.
Bake for 10-12 minutes.
While scones cool, mix icing together.
10.Once cooled, drizzle scones with icing sugar and dust with cinnamon if desired.
Tip: Freezes very well.
* If no food processor available. Mix dry ingredients in large bowl. Freeze butter and grate on cheese grater. Gently combine butter with dry ingredients. Then add in wet ingredients and mix. Continue with remaining recipe above.
