Today I’m sharing my recipe for Whole Wheat Pumpkin Scones, lots of pumpkin flavor without the sugar overload of most store bought pumpkin baked goods!
I’m one of those people who enjoys pumpkin recipes all year round! I am not above crawling on the floor of the grocery store aisle, reaching my ‘Inspector Gadget’ arm to the back of the bottom shelf to find the one lonely can of organic pumpkin in the middle of July.
I will find it, I will buy it, and dang it, I will BAKE with it, too!
Lucky for me, in September I can find copious amounts of canned pumpkin proudly displayed on an aisle end cap, so I can save my pumpkin scouting ninja skills for next year. 😉
As much as I love sweet recipes, I often find a lot of pumpkin baked goods on the grocery store shelves are WAY too sweet for me. These scones have a nice balance with the earthiness of the pumpkin + nuttiness of the whole wheat flour + a hint of sweetness from the glaze.
- 1/2 cup (1 stick) unsalted butter, frozen
- 2 1/4 cups white whole wheat flour (I use the King Arthur Brand)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/3 cup brown sugar
- 15 oz. can pumpkin (NOT pumpkin pie filling)
- 1 egg
- 1/4 cup milk + 2 TBSP for brushing dough
- 1 tsp vanilla
- Sparkling (or granulated) sugar for dusting
- 1 cup powdered sugar
- 1-2 TBSP milk (depending on how thick you want the glaze)
- Preheat the oven to 400 degrees Fahrenheit.
- Grate the frozen butter on the large side of a box grater.
- In a large bowl whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.
- Add the grated butter and toss together with your fingers to distribute it evenly throughout the flour mixture. Set aside.
- In a medium bowl whisk together the pumpkin, egg, milk and vanilla.
- Add the wet ingredients to the dry ingredients and fold the mixture together with a spatula until just combined.
- Turn dough out onto a generously floured surface.
- Knead dough a few times.
- Transfer to a Silpat or parchment paper lined baking tray.
- Pat dough into a 3/4 inch thick circle.
- Cut circle into 12 wedges and pull apart slightly.
- Using a pastry brush or small paintbrush set aside for baking, brush wedges with additional milk and sprinkle with sugar.
- Bake about 14-16 minutes or until a toothpick inserted in the center of one scone comes out clean.
- In a small bowl make the glaze by whisking together the powdered sugar and milk.
- Allow to cool slightly before drizzling with glaze.