Wednesday, November 23, 2011

Perfect Whole Wheat Pumpkin Scones

A perfect companion to hot cider, tea or coffee. Good anytime of the day! These whole wheat
pumpkin butterscotch chip scones are just what your Thanksgiving get together needs!

Whole Wheat Pumpkin Scones with butterscotch chips and sugar sprinkles.

1C. Whole wheat flour
1C. All Purpose flour
1-1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Ground Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ground All Spice
7T. Unsalted Butter
1/3C. Pumpkin Puree
1/3C. Heavy Cream
6T Brown Sugar (I use dark brown)
1tsp. Vanilla
1/2C. Butterscotch Chips (or any other flavor--white chocolate is also very good! You could also use some sort of dried fruit like cran-raisins or raisins)

Preheat oven to 425. Line a baking sheet with parchment paper (not required but it makes the clean up much easier). Cut butter into small pieces, put it in a small bowl and put it back into the fridge. In a medium bowl, combine both flours, baking powder, salt and all of the spices (*I don't like All Spice, so I sub extra cinnamon for it. You could do that with all of the spices if you want to.) Wisk together well. Place this bowl in the freezer.

In a separate bowl, combine pumpkin, heavy cream, brown sugar and vanilla. Wisk together well. Put this bowl into the freezer and take the other bowl out. Get the butter pieces out of the fridge ans dump them into the bowl of flour mixture. Cut the butter into the flour using a blender. When your where you need to be the mixture should resemble crumbs. Stir in chips or fruit.

Get the liquid mixture out of the freezer and poor into the flour/chip mixture all at once. Stir until everything is moistened. The dough should be crumbly. Turn the mixture onto a lightly floured counter. Push pile with your hands into a pile, it should stick together fairly easily. Don't over kneed it. Pat dough into a rough circle about 3/4" thick. Cut like a pie, into about eight pieces. Place dough onto sheet and sprinkle with sugar sprinkles found in the cake /baking isle. Bake scones for about fifteen minutes. They should be light brown on the bottom. The tops will darken as they cool.


If your not overly fond of 'pumpkin'-- I still have a fabulous scone recipe that is sure to please even the pickiest of picky people. Plus you can tweak it to your liking!

Jasmine making chocolate chip scones-- her favorite!
*Note, in this picture I have Jiffy boxes, they were not for this recipe. Don't substitute Jiffy for flour in this recipe.*

1-3/4 C. All Purpose Flour
1/4C. sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1/3 C. butter
1 egg beaten
1/2 C. chocolate chips (may sub with any flavor of chip, nuts, fruit or all three)
4 to 6 T. of half and half
1 extra egg, beaten, to be used to coat tops of scones

Preheat oven to 450 degrees. Cover baking sheet with parchment.

In a brown combine flour, sugar, baking powder and salt. Cut butter into flour mixture until it resembles fine crumbs. Stir in (1) egg, chips/fruit/nuts and just enough half and half to make mixture leave the sides of the bowl. Knead slightly. Roll into a circle and then flatten until it is about 3/4" thick. Cut like pie slices. Place pieces on baking sheet about 1/2" apart. Brush remaining (beaten) egg on tops (to help brown tops) sprinkle with sugar sprinkles. Bake for 10-12 minutes.

Immediately remove from sheet and place on a cooling rack. Can be stored in a freezer for up to four months!


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