Whole Wheat Pumkin Scones
- Ready In:
16 mini scones
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄3 cup fine baker's sugar
- 1 tablespoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 2 eggs
- 1⁄2 tablespoon vanilla extract
- 1⁄2 cup pumpkin puree
- 1 tablespoon heavy cream (or milk)
- 1⁄2 cup unsalted butter (cubed or grated, then placed back in refrigerator until needed)
- 3⁄4 cup chopped pecans, toasted
- raw sugar (or sparkling sugar) (optional)
- 1⁄2 cup mini chocolate chip (or raisins or dried apricots) (optional)
- - 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.
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