Pumpkin and whole grain flours are a terrific combination, and star together in these Hearty Pumpkin Scones!
A mix of flours.
This recipe, adapted from joyofbaking.com uses 2 cups all-purpose flour, and is absolutely delicious when made that way. I wanted something heartier and know how well whole grain flours match with pumpkin, as in recipes like healthy pumpkin spice waffles.
Subbing in some oat & whole wheat flour was just the trick, adding a hearty, almost nutty quality to the scones. The heartier flours needed more liquid, so adding a little more buttermilk was in order.
At this point I need to explain the absence of photos. Quite simply, I got so into making the recipe, that I forgot. Just forgot. That’s all.
Next time, before getting my hands into some dough, I’ll try to remember the trick of getting out a couple of plastic bags – to put ‘sticky-dough-hands’ into, to take pictures – without having to stop and wash my hands!
To egg wash or not to egg wash…
It’s up to you. I usually don’t, and I have no explanation why. It does help with browning on the top, and, if you want to sprinkle any adornments, it will help them to stick. Think sesame seeds for savoury or turbinado sugar for sweet. It’s up to you and if you’re not sure if you’ll like/need it… try it on some and see.
Heartier than most scones, these are not too sweet and can be served any way you choose! Serve with some cheese, on their own or with soup, or with butter, jam or peanut butter for an anytime tasty treat~
Hearty Pumpkin Scones
- 1 cup all purpose flour
- 1/2 cup oat flour
- 1/2 cup whole wheat flour
- 1/3 cup light or dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Few gratings from fresh whole nutmeg
- 1/2 cup cold unsalted butter cut into quarters
- 1/2 cup + 2 tablespoons buttermilk
- 1/2 cup fresh or canned pure pumpkin
- 1/2 teaspoon pure vanilla extract
optional egg wash:
- 1 large egg whisked with 1 tablespoon milk or cream
Preheat oven to 400°F.
Line a baking sheet with parchment paper, and get out another of the same size, to place underneath for baking.
In a large bowl, combine the flours, sugar, baking powder, baking soda, spices & salt. Grate the butter into the dry mix and combine using finger tips.
In a separate bowl or measuring cup, mix together the buttermilk, pumpkin & vanilla. Then add to the dry ingredients, mixing with a large fork just until the dough comes together.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1 1/2 inches thick. Cut this circle in half, then cut each half into 4 triangles, or 5 for slightly smaller portions.
Place the scones on the baking sheet. Brush the tops with egg wash, if using.
Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from getting too dark. Bake until golden brown, 20 - 25 minutes and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.