Whole Wheat Pumpkin Scones
The air is getting crisp and chilled, football is everywhere and good television shows have returned to prime time
Recipe detail
- 14 October , 2016
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Category : Muffins
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Cuisine : All
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Preparation Time : 30 Minute
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Cook Time : 70 Minute
- Poster : admin
Ingredients
- 2 Persons
- 4 Persons
- 6 Persons
Wheat Pastry Flour
wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat. It has a lower protein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods.
2 cups white whole wheat flour
Baking Powder ( Soda)
Because baking powder is a leavener that contains both the sodium bicarbonate and the flavor-saving acid, it is usually paired with non-acid ingredients like whole milk and Dutch-processed cocoa. Baking soda need an acid. Baking powder has an acid.
2 teaspoons baking powder
Salt
Common salt or table salt is a mineral composed primarily of sodium chloride, a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
1/2 teaspoon salt
Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources.
1/3 cup fine baker's sugar
Cinnamon
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. The term "cinnamon" also refers to its mid-brown colour.
1 tablespoon ground cinnamon
Nutmeg
Nutmeg is one of the two spices
1/2 teaspoon ground nutmeg
Ginger
It is a herbaceous perennial which grows annual stems about a meter tall bearing narrow green leaves and yellow flowers. Ginger is in the family Zingiberaceae, to which also belong turmeric (Curcuma longa), cardamom (Elettaria cardamomum), and galangal. Ginger originated in the tropical rainforest in Southern Asia. Although ginger no longer grows wild, it is thought to have originated on the Indian subcontinent. The ginger plants grown in India show the largest amount of genetic variation. The larger the number of genetic variations, the longer the plant is thought to have grown in that region. Ginger was exported to Europe via India in the first century AD as a result of the lucrative spice trade and was used extensively by the Romans.
1/2 teaspoon ground ginger
Clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice.
1/4 teaspoon ground cloves
Eggs
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
2 eggs
Vanilla Extract
Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water.
1/2 tablespoon vanilla extract
Pumpkin
A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp.
1/2 cup pumpkin puree
Sour Cream
Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.
1 tablespoon heavy cream
Butter
Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk.
1/2 cup (1 stick) unsalted butter, cubed or grated, then placed back in refrigerator until needed
Pecans
The pecan is a species of hickory native to Mexico and the southcentral and southeastern regions of the United States.
3/4 cup chopped pecans, toasted
Sparkling Sugar (Raw Sugar)
These sugar crystals are carefully polished to a glittery shine. Make beautiful bakery-style treats at home by sprinkling sparkling sugar on scones, muffins, pies, and cookies for dazzling sparkle, sweetness and crunch.
Raw sugar or sparkling sugar (optional)
Chocolate Chips (Cocoa)
Chocolate chips are small chunks of chocolate. They are often sold in a round, flat-bottomed teardrop shape. They are available in numerous sizes, from large to miniature, but are usually less than 1 cm in diameter. Another variety of chocolate chips is rectangular or square chocolate chunks.
1/2 cup mini chocolate chips or raisins or dried apricots (optional)
Wheat Pastry Flour
wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat. It has a lower protein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods.
2 cups white whole wheat flour
Baking Powder ( Soda)
Because baking powder is a leavener that contains both the sodium bicarbonate and the flavor-saving acid, it is usually paired with non-acid ingredients like whole milk and Dutch-processed cocoa. Baking soda need an acid. Baking powder has an acid.
2 teaspoons baking powder
Salt
Common salt or table salt is a mineral composed primarily of sodium chloride, a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
1/2 teaspoon salt
Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources.
1/3 cup fine baker's sugar
Cinnamon
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. The term "cinnamon" also refers to its mid-brown colour.
1 tablespoon ground cinnamon
Nutmeg
Nutmeg is one of the two spices
1/2 teaspoon ground nutmeg
Ginger
It is a herbaceous perennial which grows annual stems about a meter tall bearing narrow green leaves and yellow flowers. Ginger is in the family Zingiberaceae, to which also belong turmeric (Curcuma longa), cardamom (Elettaria cardamomum), and galangal. Ginger originated in the tropical rainforest in Southern Asia. Although ginger no longer grows wild, it is thought to have originated on the Indian subcontinent. The ginger plants grown in India show the largest amount of genetic variation. The larger the number of genetic variations, the longer the plant is thought to have grown in that region. Ginger was exported to Europe via India in the first century AD as a result of the lucrative spice trade and was used extensively by the Romans.
1/2 teaspoon ground ginger
Clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice.
1/4 teaspoon ground cloves
Eggs
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
2 eggs
Vanilla Extract
Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water.
1/2 tablespoon vanilla extract
Pumpkin
A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp.
1/2 cup pumpkin puree
Sour Cream
Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.
1 tablespoon heavy cream
Butter
Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk.
1/2 cup (1 stick) unsalted butter, cubed or grated, then placed back in refrigerator until needed
Pecans
The pecan is a species of hickory native to Mexico and the southcentral and southeastern regions of the United States.
3/4 cup chopped pecans, toasted
Sparkling Sugar (Raw Sugar)
These sugar crystals are carefully polished to a glittery shine. Make beautiful bakery-style treats at home by sprinkling sparkling sugar on scones, muffins, pies, and cookies for dazzling sparkle, sweetness and crunch.
Raw sugar or sparkling sugar (optional)
Chocolate Chips (Cocoa)
Chocolate chips are small chunks of chocolate. They are often sold in a round, flat-bottomed teardrop shape. They are available in numerous sizes, from large to miniature, but are usually less than 1 cm in diameter. Another variety of chocolate chips is rectangular or square chocolate chunks.
1/2 cup mini chocolate chips or raisins or dried apricots (optional)
Wheat Pastry Flour
wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat. It has a lower protein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods.
2 cups white whole wheat flour
Baking Powder ( Soda)
Because baking powder is a leavener that contains both the sodium bicarbonate and the flavor-saving acid, it is usually paired with non-acid ingredients like whole milk and Dutch-processed cocoa. Baking soda need an acid. Baking powder has an acid.
2 teaspoons baking powder
Salt
Common salt or table salt is a mineral composed primarily of sodium chloride, a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
1/2 teaspoon salt
Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources.
1/3 cup fine baker's sugar
Cinnamon
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. The term "cinnamon" also refers to its mid-brown colour.
1 tablespoon ground cinnamon
Nutmeg
Nutmeg is one of the two spices
1/2 teaspoon ground nutmeg
Ginger
It is a herbaceous perennial which grows annual stems about a meter tall bearing narrow green leaves and yellow flowers. Ginger is in the family Zingiberaceae, to which also belong turmeric (Curcuma longa), cardamom (Elettaria cardamomum), and galangal. Ginger originated in the tropical rainforest in Southern Asia. Although ginger no longer grows wild, it is thought to have originated on the Indian subcontinent. The ginger plants grown in India show the largest amount of genetic variation. The larger the number of genetic variations, the longer the plant is thought to have grown in that region. Ginger was exported to Europe via India in the first century AD as a result of the lucrative spice trade and was used extensively by the Romans.
1/2 teaspoon ground ginger
Clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice.
1/4 teaspoon ground cloves
Eggs
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
2 eggs
Vanilla Extract
Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water.
1/2 tablespoon vanilla extract
Pumpkin
A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp.
1/2 cup pumpkin puree
Sour Cream
Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.
1 tablespoon heavy cream
Butter
Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk.
1/2 cup (1 stick) unsalted butter, cubed or grated, then placed back in refrigerator until needed
Pecans
The pecan is a species of hickory native to Mexico and the southcentral and southeastern regions of the United States.
3/4 cup chopped pecans, toasted
Sparkling Sugar (Raw Sugar)
These sugar crystals are carefully polished to a glittery shine. Make beautiful bakery-style treats at home by sprinkling sparkling sugar on scones, muffins, pies, and cookies for dazzling sparkle, sweetness and crunch.
Raw sugar or sparkling sugar (optional)
Chocolate Chips (Cocoa)
Chocolate chips are small chunks of chocolate. They are often sold in a round, flat-bottomed teardrop shape. They are available in numerous sizes, from large to miniature, but are usually less than 1 cm in diameter. Another variety of chocolate chips is rectangular or square chocolate chunks.
1/2 cup mini chocolate chips or raisins or dried apricots (optional)
Directions
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1Preheat oven to 375 degrees. Grease a cast iron scone pan or line a baking sheet with parchment paper.
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2
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. -
3In a large bowl, sift together the flour, salt, baking powder, and sugar. Stir in the cinnamon, nutmeg, ginger and cloves.
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4
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. -
5
Add the cold wet ingredients to the crumbly mixture using a rubber spatula. Only stir until combined. -
6
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. -
7Pour 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.
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8
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. -
9
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.
Serving Suggestion
- I always use heavy cream because it is such a small amount and I think it really helps the texture of the scones, but feel free to experiment with a reduced-fat milk if you are looking to save calories.
Variation
- If you don't have all the individual spices called for, feel free to substitute pumpkin pie spice mix which contains most of the same spices.