WHOLE WHEAT PUMKIN SCONES
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
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
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
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-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
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
From growingupgabel.com
Reviews 15Category Breakfast RecipesServings 8Estimated Reading Time 2 mins
WHOLE WHEAT PUMPKIN AND CINNAMON CHIP SCONES
From onceuponarecipeblog.com
PUMPKIN CHOCOLATE CHIP WHOLE WHEAT SCONES: NO SUGAR ADDED
From sugarfreemom.com
Servings 8Calories 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 ...
From jennabraddock.com
Cuisine FallCategory BrunchServings 12Estimated 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
From cookieandkate.com
4.9/5 (78)Total Time 30 minsCategory BreakfastCalories 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 ...
From carriesexperimentalkitchen.com
Reviews 2Category Bread, Breakfast, DessertCuisine AmericanTotal 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
From familyspice.com
Reviews 11Category Breads, Muffins & SconesCuisine AmericanTotal 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 ...
From homemadebycaroline.com
Category Breakfast, Dessert, SnackTotal Time 37 minsEstimated 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
From fitmittenkitchen.com
5/5 (2)Total Time 30 minsCategory BreakfastCalories 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 ...
From pickyeaterblog.com
Ratings 5Calories 191 per servingCategory 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
From 100daysofrealfood.com
5/5 (3)Total Time 1 hrCategory Breakfast, DessertsCalories 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
From kingarthurbaking.com
4.7/5 (21)Total Time 30 minsServings 12Calories 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
From gardentherapy.ca
Estimated Reading Time 2 mins
WHOLE WHEAT PUMPKIN SCONES RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
4.1/5 (9)Calories 101 per servingServings 40
LIGHTER PUMPKIN SCONES WITH WHOLE-WHEAT FLOUR - WHATEVER ...
From whateverpieces.com
Servings 16Category BreakfastCalcium IronCalories 121 per serving
WHOLE WHEAT PUMPKIN SCONES | CHOCOLATE & CARROTS
From chocolateandcarrots.com
WHOLE WHEAT PUMPKIN SCONES | CHOCOLATE & CARROTS | BAKING ...
From pinterest.com
34 EASY AND TASTY WHOLE WHEAT SCONES RECIPES BY HOME COOKS
From cookpad.com
CINNAMON CHIP WHOLE WHEAT PUMPKIN SCONES | RECIPE ...
From pinterest.ca
WHOLE WHEAT FAT-FREE VEGAN SCONE RECIPE (PUMPKIN CRANBERRY
From happyherbivore.com
WHOLE WHEAT PUMKIN SCONES RECIPES
From tfrecipes.com
FIND A RECIPE FOR WHOLE WHEAT PUMPKIN CHOCOLATE CHIP ...
From trivet.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love