Whole Wheat Pumkin Scones Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WHOLE WHEAT PUMKIN SCONES



Whole Wheat Pumkin Scones image

From A Dash of Sass @ http://adashofsass.com/2009/10/04/whole-wheat-pumpkin-scones/.... I veganize it and it holds up perfectly! My 5-year-old daughter and 2-year-old son LOVE when I make these for breakfast!

Provided by allona519

Categories     Breakfast

Time 31m

Yield 16 mini scones, 16 serving(s)

Number Of Ingredients 16

2 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup fine baker's sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1/2 tablespoon vanilla extract
1/2 cup pumpkin puree
1 tablespoon heavy cream (or milk)
1/2 cup unsalted butter (cubed or grated, then placed back in refrigerator until needed)
3/4 cup chopped pecans, toasted
raw sugar (or sparkling sugar) (optional)
1/2 cup mini chocolate chip (or raisins or dried apricots) (optional)

Steps:

  • - Preheat oven to 375 degrees. Grease a cast iron scone pan or line a baking sheet with parchment paper.
  • - In a medium-sized bowl, stir together the pumpkin, cream, vanilla and one egg until combined. Place bowl in the refrigerator while preparing the dry ingredients.
  • - In a large bowl, sift together the flour, salt, baking powder, and sugar. Stir in the cinnamon, nutmeg, ginger and cloves.
  • - Using a pastry blender, two forks or your fingers, quickly work the cold butter cubes into the dry ingredients. Work until the mixture resembles a crumbly, sandy mixture.
  • - Add the cold wet ingredients to the crumbly mixture using a rubber spatula. Only stir until combined.
  • - Carefully add 1/2 cup of the chopped pecans and any additional add-ins (chocolate chips, raisins, apricots). Reserve the remaining 1/4 cup chopped pecans to sprinkle on the top of the scones. Knead the dough briefly, if needed.
  • - Pour the dough out onto a lightly floured surface. Shape into a 7 inch square that is approximately 1 inch thick. Using a large knife, carefully cut the square into quarters. Then cut each quarter into four even pieces. Place on lined baking sheet or prepared cast iron pan.
  • - In a small bowl, beat the remaining egg with a fork. Using a pastry brush, brush each scone lightly with the egg. Sprinkle with raw or sparkling sugar and the remaining pecans.
  • - Bake for 16-17 minutes. Be careful not to overbake or the scones will dry out. Remove from pan to a wire rack to cool. Serve warm or store in an airtight container for up to a week.

Nutrition Facts : Calories 169.7, Fat 10.7, SaturatedFat 4.4, Cholesterol 43, Sodium 129, Carbohydrate 16.7, Fiber 2.6, Sugar 4.6, Protein 3.5

VAL'S PUMPKIN SCONES



Val's Pumpkin Scones image

Pumpkin pie in a scone - very tasty! I make this free-form without using cutters.

Provided by valc

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 25m

Yield 14

Number Of Ingredients 15

1 cup all-purpose flour
1 cup whole wheat flour
½ cup packed brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ cup butter
½ cup raisins
1 cup canned pumpkin
1 egg
2 tablespoons buttermilk
1 egg white, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, and allspice in a large bowl. Cut butter into flour mixture using a pastry blender or 2 knives until mixture is crumbly. Stir raisins into flour mixture.
  • Whisk pumpkin, egg, and buttermilk together in a bowl; stir into flour mixture until dough is well mixed. Pat dough into a 3/4-inch-thick circle on a lightly floured surface. Cut dough into 14 scones using a 2-inch round cutter and transfer to a baking sheet. Brush tops of scones with egg white.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Transfer scones to a wire rack to cool completely.

Nutrition Facts : Calories 149.4 calories, Carbohydrate 26.7 g, Cholesterol 20.5 mg, Fat 4 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 2.3 g, Sodium 235.7 mg, Sugar 11.5 g

WHOLE-GRAIN PUMPKIN SCONES



Whole-Grain Pumpkin Scones image

Whole-wheat pastry flour is the key ingredient in these sweet, spice-scented high-fiber scones. It's milled from a softer wheat than is used in regular whole-wheat flour, which results in tender, lighter baked goods.

Provided by Food Network Kitchen

Time 1h

Yield 8 scones

Number Of Ingredients 14

Cooking spray
1/2 cup pure pumpkin puree
3 tablespoons buttermilk
1 large egg yolk
1/2 cup old-fashioned rolled oats
1 1/2 cups whole-wheat pastry flour
1/2 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
Kosher salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/4 cup dried cranberries or dried cherries
1 teaspoon turbinado sugar

Steps:

  • Preheat the oven to 400 degrees F. Line a 9-inch square cake pan with parchment and coat lightly with cooking spray. Whisk together the pumpkin, buttermilk and egg yolk in a small bowl until smooth; set aside.
  • Grind the oats in a food processor until they form a coarse meal. Add the flour, brown sugar, baking powder, pumpkin pie spice, baking soda and 1/2 teaspoon salt and pulse until combined. Add the butter and pulse until the mixture looks like fine meal. Add the cranberries and pulse once. Add the pumpkin mixture and pulse until the oat mixture is just moistened, 3 or 4 pulses. Turn the dough out of the processor bowl and gently knead until combined but not overworked.
  • Gently press the dough into the prepared cake pan so it is about 7 inches across and 3/4 inch thick (it won't go all the way to the edges). Sprinkle the top with the turbinado sugar. Bake until the top begins to crack and is golden and firm to the touch, 25 to 30 minutes. Remove from the oven and let cool in the pan for 10 minutes, then tip out onto a cutting board and slice into 8 scones. Transfer the scones to a cooling rack and let cool for 15 minutes before serving.

Nutrition Facts : Calories 270 calorie, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 45 milligrams, Sodium 330 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 5 grams, Sugar 17 grams

More about "whole wheat pumkin scones recipes"

WHOLE WHEAT PUMPKIN SCONES WITH CINNAMON ICING
whole-wheat-pumpkin-scones-with-cinnamon-icing image
2019-01-05 In a large bowl whisk together flours, salt, cinnamon, pumpkin pie spice, nutmeg, and baking powder. Cut in butter until mixture is coarse. In a small bowl whisk …
From growingupgabel.com
Reviews 15
Category Breakfast Recipes
Servings 8
Estimated Reading Time 2 mins


WHOLE WHEAT PUMPKIN AND CINNAMON CHIP SCONES
whole-wheat-pumpkin-and-cinnamon-chip-scones image
2013-10-21 Whole Wheat Pumpkin and Cinnamon Chip Scones ... Keep the pumpkin recipes comin’! and I second perpetual Autumn…it’s just the best. I want to eat the crunchy tops off all of these scones! Reply. Amanda says: October 21, 2013 at 4:54 …
From onceuponarecipeblog.com


PUMPKIN CHOCOLATE CHIP WHOLE WHEAT SCONES: NO SUGAR ADDED
2012-11-24 Instructions. Heat oven to 425 degrees. Line a baking sheet with parchment paper. Combine flour, baking powder, salt, pumpkin pie spice, nutmeg and stevia in a large bowl. Using two …
From sugarfreemom.com
Servings 8
Calories 257 per serving
  • Using two butter knives, cut the butter in the flour mixture until pieces of butter are coated with flour the size of peas.


PUMPKIN SPICE SCONE RECIPE - MAKE HEALTHY EASY - JENNA ...
2020-09-22 This Pumpkin Spice Scone Recipe post is sponsored by Cans Get You Cooking.. Scones are the perfect complement to a cup of coffee and a good conversation. Enjoy this slightly sweet …
From jennabraddock.com
Cuisine Fall
Category Brunch
Servings 12
Estimated Reading Time 8 mins
  • In a different medium size bowl, whisk together 1 cup plus 2 tablespoons of buttermilk, pumpkin, egg and vanilla.
  • On the large holes of a box grater, grate the butter. Gently toss the grated butter in the flour mixture to combine.
  • Pour the wet ingredients into the flour mixture and stir gently to incorporate. Batter may seem dry at first but continue to gently stir until it all comes together.


HEALTHY PUMPKIN SCONES WITH MAPLE GLAZE- COOKIE AND KATE
2013-11-04 Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces. In a …
From cookieandkate.com
4.9/5 (78)
Total Time 30 mins
Category Breakfast
Calories 401 per serving
  • Preheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.
  • In a medium mixing bowl, combine the flour, 3/4ths of the chopped nuts, baking powder, sugar, spices and salt in a bowl and whisk together.
  • Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.
  • Stir in pumpkin puree, milk and vanilla extract. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.


WHOLE WHEAT PUMPKIN CRANBERRY SCONES | CARRIE'S ...
2016-10-12 Instructions. Preheat oven to 375 degrees F. Combine the first five dry ingredients in a large bowl; then using a pastry blender or two butter knives, cut in the butter. In a separate small bowl, …
From carriesexperimentalkitchen.com
Reviews 2
Category Bread, Breakfast, Dessert
Cuisine American
Total Time 45 mins
  • Combine the first five dry ingredients in a large bowl; then using a pastry blender or two butter knives, cut in the butter.
  • In a separate small bowl, combine the egg, sour cream, vanilla and pumpkin. Whisk until blended; then pour the liquid ingredients into the dry ingredients.


WHOLE WHEAT PUMPKIN SCONES - FAMILY SPICE
2019-10-21 For this recipe of whole scones with pumpkin, I used my homemade pumpkin purée and it was delicious despite my laziness and not mashing it up into a completely smooth consistency! I …
From familyspice.com
Reviews 11
Category Breads, Muffins & Scones
Cuisine American
Total Time 47 mins
  • In a medium-sized bowl whisk together whole wheat flour, granulated sugar, baking powder, baking soda, salt, nutmeg and cinnamon.


PUMPKIN MUFFINS (MADE WITH 100% WHOLE WHEAT FLOUR ...
2020-10-21 These pumpkin muffins are so fluffy, moist, and pumpkin-spicy-sweet, you’ll hardly be able to tell that they’re made with white whole wheat flour! No mixer required and done in under 40 …
From homemadebycaroline.com
Category Breakfast, Dessert, Snack
Total Time 37 mins
Estimated Reading Time 5 mins
  • Preheat oven to 350°F. Line a muffin pan (or two) with liners so that you have 15 prepared muffin cups.
  • To a medium-large mixing bowl, add flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, and salt. Whisk to thoroughly combine.
  • In a separate large mixing bowl, combine pumpkin puree, oil, brown sugar, maple syrup, eggs, milk, and vanilla. Whisk to thoroughly combine.


EASY VEGAN PUMPKIN SCONES - FIT MITTEN KITCHEN
2020-10-06 Preheat oven to 400ºF and line a large baking sheet with parchment paper. In a medium bowl, add canned pumpkin, coconut milk and extract. Stir until combined, set aside. In a large bowl or …
From fitmittenkitchen.com
5/5 (2)
Total Time 30 mins
Category Breakfast
Calories 320 per serving
  • In a large bowl or bowl of food processor add flour, sugar, baking powder, salt, & spices. Stir or pulse until combined.


VEGAN SCONES WITH PUMPKIN (HEALTHY, LOW-CALORIE) | THE ...
2020-08-13 For even more fiber, you can try this recipe with whole wheat pastry flour instead of the all purpose flour. Sugar: These scones have only 6 grams of sugar for one giant scone! But if you want …
From pickyeaterblog.com
Ratings 5
Calories 191 per serving
Category Baking, Breakfast, Brunch
  • In a large bowl, whisk together the flour, whole wheat flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt.


PUMPKIN OAT SCONES (WHOLE GRAIN) - 100 DAYS OF REAL FOOD
2018-10-26 Preheat oven to 400 degrees F. In a food processor fitted with a dough blade, combine the flour, pumpkin spice, baking powder, baking soda, and salt and process. Cut the butter into …
From 100daysofrealfood.com
5/5 (3)
Total Time 1 hr
Category Breakfast, Desserts
Calories 174 per serving
  • In a food processor fitted with a dough blade, combine the flour, pumpkin spice, baking powder, baking soda, and salt and process.
  • Cut the butter into tablespoon size pieces and drop on top of the flour mixture. Process until it resembles coarse crumbs.
  • Add in the eggs, cream, pumpkin puree, and syrup and process just until the dough comes together. Pour in the oats and pulse a few times. The dough will be sticky, but it will ensure the finished product is not dry!


CINNAMON WHOLE WHEAT SCONES | KING ARTHUR BAKING
Bake the scones for 20 to 25 minutes, until they're set all the way through; break one open to be sure. Remove the scones from the oven, and cool them on a rack. While the scones are cooling, mix …
From kingarthurbaking.com
4.7/5 (21)
Total Time 30 mins
Servings 12
Calories 220 per serving
  • Preheat the oven to 375°F. Lightly grease a large baking sheet, or line it with parchment., Combine the flour, sugar, baking powder, baking soda, cinnamon and salt in a medium-sized bowl.
  • Cut the butter into pats, and work it into the dry ingredients until the mixture is unevenly crumbly., Add the cinnamon chips, stirring to distribute them., Whisk together the egg and milk, and add to the dry ingredients in the bowl.
  • Stir to make a cohesive dough., Transfer the dough to a lightly floured work surface, and divide it in half.
  • Shape each half into a disc that's about 4 3/4" wide and a scant 1" tall., Place the discs on the prepared baking sheet.


WHOLE WHEAT CRANBERRY WALNUT PUMPKIN SCONES - GARDEN THERAPY
2010-04-11 Whole Wheat Cranberry Walnut Pumpkin Scones. Baking· pumpkin· scone· whole wheat. 11 Apr. Ever had those pumpkin scones at Starbucks? Here is a recipe for a much healthier version that is so much better with a flaky texture due to the special mixing technique. These are best hot from the oven – so freeze half of them after baking, and warm in an oven at 350°F until just crunchy …
From gardentherapy.ca
Estimated Reading Time 2 mins


WHOLE WHEAT PUMPKIN SCONES RECIPE | SPARKRECIPES
Directions. Preheat oven to 400 degrees. 1 - Mix whole wheat flour, all-purpose flour, baking powder and brown sugar until well blended. 2 - Cut in butter and mix until batter looks like fine crumbs. 3 - Add pumpkin, milk, beaten egg and walnuts and blend. 4 - On a floured surface knead until smooth. 5 - Roll into a rectangle about a 1/2 inch ...
From recipes.sparkpeople.com
4.1/5 (9)
Calories 101 per serving
Servings 40


LIGHTER PUMPKIN SCONES WITH WHOLE-WHEAT FLOUR - WHATEVER ...
2015-10-05 Steps. Preheat the oven to 425F. Oil two baking sheets with the canola oil and set aside. In a large bowl, whisk together the flours, sugar, baking powder, salt and pumpkin pie spice. Cut in the butter with a pastry cutter, a fork or your hands. Alternatively, blend …
From whateverpieces.com
Servings 16
Category Breakfast
Calcium Iron
Calories 121 per serving


WHOLE WHEAT PUMPKIN SCONES | CHOCOLATE & CARROTS
Whole Wheat Pumpkin Scones adapted from Chocolate & Carrots. Ingredients. 1 1/2 cups whole wheat pastry flour; 1/2 cup whole wheat flour; 1 tablespoon baking powder; 3 tablespoons cane sugar; 1/8 teaspoon salt; 1 tablespoon ground cinnamon; 5 tablespoons cold unsalted butter, cut into tiny pieces (1/4 inch or smaller cubes) 1/2 cup canned pumpkin
From chocolateandcarrots.com


WHOLE WHEAT PUMPKIN SCONES | CHOCOLATE & CARROTS | BAKING ...
Oct 20, 2011 - Whole Wheat Pumpkin Scones @Caroline Edwards | chocolate and carrots. Oct 20, 2011 - Whole Wheat Pumpkin Scones @Caroline Edwards | chocolate and carrots. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
From pinterest.com


34 EASY AND TASTY WHOLE WHEAT SCONES RECIPES BY HOME COOKS
Dill and Cheese Scones (eggless) whole wheat flour • melted butter for brushing scones • all-purpose flour (or spelt flour) • baking powder (heaping tsp) • salt • sugar (I used the light brown cane sugar) • cheese (I like a sharp cheddar or gouda) • fresh dill (about 9 g or a handful) 25 mins. 4 servings.
From cookpad.com


CINNAMON CHIP WHOLE WHEAT PUMPKIN SCONES | RECIPE ...
Nov 6, 2015 - Lightly sweetened pumpkin scones filled with rich and flavorful cinnamon chips. Nov 6, 2015 - Lightly sweetened pumpkin scones filled with rich and flavorful cinnamon chips. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore ...
From pinterest.ca


WHOLE WHEAT FAT-FREE VEGAN SCONE RECIPE (PUMPKIN CRANBERRY
Whole Wheat Pumpkin Cranberry Scone Recipe Yields: 6 Scones Ingredients: 1.5 cup whole wheat pastry flour 1 tbsp baking powder pinch of salt 3.5 tbsp maple syrup 1/2 cup pumpkin (pureed, not pumpkin pie filling-that has spices!) 1 tsp pumpkin pie spice 2 tbsp non-dairy milk (optional) 1/2 cup cranberries (if using dry- plump them as you would raisins, by adding them to some water or orange ...
From happyherbivore.com


WHOLE WHEAT PUMKIN SCONES RECIPES
Whole Wheat Pumpkin Cranberry Scone Recipe Yields: 6 Scones Ingredients: 1.5 cup whole wheat pastry flour 1 tbsp baking powder pinch of salt 3.5 tbsp maple syrup 1/2 cup pumpkin (pureed, not pumpkin pie filling-that has spices!) 1 tsp pumpkin pie spice 2 tbsp non-dairy milk (optional) 1/2 cup cranberries (if using dry- plump them as you would raisins, by adding them to some water or orange ...
From tfrecipes.com


FIND A RECIPE FOR WHOLE WHEAT PUMPKIN CHOCOLATE CHIP ...
Whole Wheat Pumpkin Chocolate Chip Muffins . Sweet and Savoury Pursuits. Treat yourself and your family by making a batch of these delicious, easy, moist and tender, kid-friendly Whole Wheat Pumpkin Chocolate Chip Muffins.
From trivet.recipes


Related Search