Pumpkin Scones

While we’re on the subject of pumpkin

Well, here’s some more.

I’m getting excited for Halloween. It’s not normally a super hot holiday in my book, but there is a Halloween party that may possibly be happening. In honor of this possible event, I’ve been doubling up my food surfing efforts (joke. Not possible to double.)

Here are some of my winning finds of the day:


Also, hey scones. I couldn’t NOT stop stuffing my face with these, which is why I refuse to bake any more scones until after October 31st (I’d prefer not to have a weight comparable to a baby beluga by the end of the month). They aren’t scone-y* so much as the fluffiest, crumbiest, only sorta-dense-scone-shaped biscuits you will ever sink your teeth into too. The version I made is very lightly spiced and the scent is otherwordly. I generally like my scones glaze-free as a rule, but these definitely benefitted from a light spray of cinnamon-spiked glaze since the scones aren’t that sweet. On the other hand, you could definitely toast these and scrape a tiny bit of butter/jam/peanut butter (um, I put this on everything, sorry) and I think the glaze would be rendered unnecessary.

*I decided today that I’m not speaking real English.

Notes

This might be kind of an insult to say that I “adapted” these scones given my minuscule changes, but I think the value I’m adding is that you can make small changes to make these healthier and they still taste fabulous.

I swapped out the AP flour for all white whole wheat, cut down on the butter by a tablespoon and used almond milk instead of half and half. The next time I make these, I might try cutting down the butter by another tablespoon. These are the kinds of healthy baking alterations I use of a regular basis and I highly recommend trying it out! Less refined white flour for everyone = universal win!

Pumpkin Scones
Barely adapted from Portuguese Girl Cooks

Yield: 16 small scones
  • 2 cups white whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 3 tablespoons packed light brown sugar
  • 1 teaspoon cinnamon
  • 5 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 4 tablespoons milk (I used unsweetened Silk almond milk)
  • 1/4-3/4 cup powdered sugar (opt)
  • additional milk and cinnamon for glaze (opt)
  1. Adjust oven rack to the middle position and preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a Silpat.
  2. In a large bowl, whisk together the flour, baking powder, salt, both sugars and cinnamon.
  3. Add in the cold butter, and using a grater, fork and knife or pastry cutter, cut the butter into the flour mixture until the butter is evenly distributed throughout the flour mixture, and no large lumps remain. Feel free to rub in the butter with your fingers to eliminate all large chunks.
  4. In a small bowl, combine the pumpkin puree, egg, and milk. Pour into the flour mixture, and fold to combine. Form the dough into a ball.
  5. On a lightly floured work surface, pat the dough into a long rectangle, about 1-inch thick. Using a sharp knife, cut the rectangle in half lengthwise, so that you have two long, skinny rectangles. Depending on how many scones you want, make 3-7 width cuts. Cut each of the squares you just created on the diagonal to make 2 triangles.
  6. Place the cut pieces of dough on the prepared baking sheet, leaving about an inch of space around. Bake for 14 to 16 minutes, until golden brown. Place on a cooling rack to cool completely.
For the Glaze: you can adjust for the amount of glaze you’d like (i.e. lots to none at all)
Per 1/4 cup powdered sugar, add 1 teaspoon of milk and a dash of cinnamon. Have faith that this miniscule amount of milk will create a perfect glaze and don’t be tempted to add more before it is throroughly stirred in!
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39 thoughts on “Pumpkin Scones

  1. Pingback: Pumpkin Banana Breakfast Cake | The Pancake Princess

  2. Profiteroles & Ponytails

    I have some almond milk that I need to use up …and I could use a change from the healthy pumpkin muffins that I’ve made four batches of already. I think that the ponytails would LOVE these! (Also love the kit kat monsters and cake with ghosts …I’m very tempted to make them both…but like you I’m worried about the weight-gain between now and the 31st)

    Reply
    1. erika Post author

      Haha yes I love pumpkin muffins, but I guess you can’t eat them all the time! As for all the Halloween treats I want to make…I think I’m going to try to save all of them for Halloween and just have one day of craziness! And then send as much as I can home with other people :) Glad you liked some of the ideas!

      Reply
    1. erika Post author

      Thank you so much! They are definitely a bit more biscuit-y than your average scone, but I like them for cooler weather…great for dipping in coffee, tea…or soup. Or anything basically :)

      Reply
  3. Melissa

    Yummmmm!! Totally bookmarked this! I seem to be having a pumpkin obsession lately with all the pumpkins around! Aaaand I also have an obsession for scones. Oh no! I will be making these in the near future :) Love the glaze! Looks so pretty! Don’t you just love the gorgeous orange colour pumpkin makes food

    Reply
    1. erika Post author

      Thanks Melissa :) I am totally, completely in love with pumpkin right now. Do let me know how you like these if you make them! The glaze is a total winner on these :)

      Reply
    1. erika

      That’s a great point–I totally forget how versatile pumpkin is as soon as spring/summer roll around. But it’s so fun to figure out all the different ways you can use it! :)

      Reply
    1. erika

      Thanks Kristi :) I keep seeing all these photos on various blogs of people going to afternoon tea in London and those tea scones look.insane. So puffy and fluffy and probably even more delicious with clotted cream and jam or whatever. OMG! Need to go to London asap.

      Reply
    1. erika

      Thanks so much for the comment Abeer! And I’m glad you enjoyed the round up! It was fun to throw together. Can’t wait to see what beautiful Halloween treat you’ll come up with next!

      Reply
    1. erika

      Haha I actually thought it looked awful when I first drizzled it on because the color was so close to the scones…but the taste is perfectly complementary :)

      Reply
    1. erika Post author

      You totally, totally should. I was not a fan of scones AT ALL before I baked them myself. They were always super dry and not appealing when I’d had them before! A fresh scone is….magical.

      Haha whoops–I need to change that wording. I meant, no more scone baking for the rest of October…or I will literally inhale the whole batch in like 3 days!

      Reply
    1. erika Post author

      Are you kidding?? Thank you for stopping by my little blog! I think your blog is AMAZING and I am in awe of your jam-packed career. If I could be anyone right now, I think it’d be you :)

      Reply
    1. erika Post author

      Haha thanks Uru–except I would not even be able to make it through a horror movie without embarrassing myself. I scare so easily! I’ve only ever watched part of that dumb Paris Hilton one by accident–House of Wax, I think. And I was scarred for months. Are you a fan of horror movies?

      Reply

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