I love pumpkin. I love scones. I love vanilla beans.
I’ve been looking for a good pumpkin scone recipe for awhile now. I’ve tried a few different recipes, but haven’t found any I loved until I came across this recipe. These scones hit the spot. They’re a little bit sweet because of the cinnamon chips in them. The pumpkin flavor is subtle. If you like your pumpkin baked goods really pumpkin-y, add more pumpkin, like 3/4 of a cup.
Next time I make these I’m going to use mini chocolate chips instead of cinnamon chips. Yum!
Whole Wheat Pumpkin Scones with Vanilla Bean Glaze
recipe adapted from King Arthur Flour
- 2 & 3/4 cups whole wheat pastry flour (or all-purpose)
- 1 T baking powder
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/2 cup butter, cold
- 1 cup cinnamon chips, chocolate chips, or crystallized ginger
- 2/3 cup canned pumpkin
- 2 eggs (I was out of eggs (!), so I did the next best thing: I mixed 2 T ground flaxseed with 6 T water, and used that in place of the eggs)
- 1/4 cup coconut oil, melted
- 2 T butter, softened
- 1 vanilla bean or 1 tsp vanilla extract
- 3 T honey
- In a large bowl, whisk together the flour, baking powder, salt, and spices. Grate in the cold butter until you get fine crumbs. If you have some bigger butter chunks, that’s fine. You’ll get some awesome butter pockets in your scones.
- Stir in your cinnamon chips or chocolate chips.
- In a separate bowl whisk your eggs and pumpkin.
- Add pumpkin mixture to the flour mixture making sure to incorporate everything. At this point, I had to add like 2 T of water to get it all mixed in.
- Line a baking sheet with parchment paper. Put your dough onto the lined baking sheet, and make into two circles. I patted my circles down to almost an inch think, maybe even thinner, like 3/4 of an inch.
- Brush with milk, and using a knife, cut each circle into 6 wedges. Pull the wedges away from each other to leave a little space between them.
- Place the pan of scones in the freezer uncovered for 30 minutes (apparently if you freeze the scones you’ll get a really good texture and they’ll rise nicely).
- Preheat oven to 425 degrees.
- Bake scones for 20-25 minutes or until done.
- To make the glaze, beat your coconut oil, butter, honey and seeds from the vanilla bean in a large bowl. I did this for about 3 minutes and it turned into a nice glaze.
- Pour the glaze over cooled scones, and let sit for 5-10 minutes until glaze hardens.