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

Ingredients:

• 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

Directions:

1. 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.
2. Stir in your cinnamon chips or chocolate chips.
3. In a separate bowl whisk your eggs and pumpkin.
4. 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.
5. 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.
6. 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.
7. 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).
8. Preheat oven to 425 degrees.
9. Bake scones for 20-25 minutes or until done.
10. 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.
11. Pour the glaze over cooled scones, and let sit for 5-10 minutes until glaze hardens.
12. Enjoy!

– Jill

You might also like...

I really love scones. Well, I really love any breakfast food, especially if it’s sweet. Muffins. Scones. French Toast Bakes. And honestly, I almost feel the need to have some sort of sweet thing for breakfast every morning.

I found this recipe in an old Food Network Magazine. There’s always good recipes in those magazines.

Back to these scones. They were the perfect, light snack to go with coffee. They’re sweet, but not overly sweet. I love the hint of chocolate that you get from the mini chocolate chips.

They’re really easy to make, and you get 16 petite scones. So, if you make these have some friends over. Or you could freeze half the dough to use another time. Or, in my case, have a bunch of kids who loves scones, and will eat them all. The Baby alone is known to devour many, many scones or whatever breakfast item I make.

Petite Chocolate Chip Scones

recipe adapted from The Food Network Magazine

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1/4 cup granulated sugar
• 2 tsps baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup mini chocolate chips
• 2 T butter, melted
• 1 tsp vanilla extract
• 1 cup milk, plus extra for brushing
• 2 T raw sugar (turbinado sugar), for sprinkling

Directions:

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper, and set aside.
2. Whisk the flours, 1/4 cup sugar, baking powder, baking soda, and salt. Mix in your mini chocolate chips.
3. In a separate bowl, whisk together your melted butter, vanilla, and milk.
4. Stir the wet ingredients into the dry ingredients until combined.
5. Turn the dough onto a floured surface and knead until smooth, about a minute, adding more flour if needed.
6. Divide the dough into 2 balls. Roll out each ball into a 1/2-inch-to-3/4-inch disk.
7. Move disks to baking sheet. Cut each disk into 8 wedges. Brush milk on top of wedges and sprinkle with raw sugar.
8. Bake 12-16 minutes or until golden brown. Transfer to a wire rack to cool.
9. Best eaten immediately.
10. Enjoy!

– the Jilb

You might also like...