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
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