Breakfast/Brunch, Dessert, Snack, Vegetarian

‘Tis the Season for All Things Pumpkin

Pumpkin Scones

When I think of fall, I think of all things pumpkin. Pumpkin lattes, apple cider, pumpkin donuts, mulled wine, pumpkin bread, pumpkin chai . . . We’re getting basic over here. In honor of the first weekend of October, I whipped up a batch of pumpkin scones. Using real pumpkin, egg whites, less butter and unsweetened almond milk, the scones are lightened up. Sprinkled with cinnamon sugar rather than slathered with frosting, the scones keep all of the flavor. These Pumpkin Scones will make your kitchen smell heavenly.

Ingredients (makes about 8 wedges & 8 “dropped” scones).

  • 2 c white flour
  • 1 c white whole wheat flour
  • 1/2 c sugar
  • 1/2 t salt
  • 1 T baking powder
  • 4 t pumpkin pie spice
  • 6 T chilled light butter
  • 1/2 can pumpkin purée
  • 1/2 c unsweetened almond milk
  • 1/2 t vanilla extract
  • 2 egg whites
  • Cinnamon sugar to top (optional)

Directions.

  1. Preheat the oven to 375°F. Grease a scone pan or line a baking sheet with parchment paper or a nonstick baking mat like Silpat (found here).
  2. In a large bowl, mix or whisk dry ingredients — flour through pumpkin spice. Add chilled butter. (It helps to cut each tablespoon of butter into quarters so you have less work.) Using a pastry blender or two butter knives, cut in chilled butter until the butter is the size of peas.
  3. In a small bowl, whisk together wet ingredients — pumpkin purée through egg whites.
  4. Combine the wet ingredients into the large bowl of the dry ingredients. Mix with a fork until all wet ingredients are evenly distributed and a very stick dough forms. If needed, add small increments of almond milk by the tablespoon to ensure the dough is “wet” enough.
  5. With a spoon, drop dough onto parchment paper or nonstick baking mat. If you have a scone pan (like one here), evenly distribute dough throughout each “wedge.” The dough does not need to be high or thick, just spread out, touching all sides of the pan.
  6. Lightly sprinkle with cinnamon sugar for a frosted effect (optional).
  7. For drop-wise, bake scones for 10-12 min., or until solid and slightly golden. For wedges, bakes scones about 20 min., again until scones are solid and beginning to golden.
  8. Let cool slightly before serving. Enjoy!

Adapted from my Orange Scones with Cranberries & Pistachios recipe.

Pumpkin Scones

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