Whole Wheat Pumpkin Scones

Mom had a no good, very bad day yesterday, so I told her I’d treat her today.  When I saw this scone recipe I knew it’d be a great way to start the day and make her feel taken care of.

These scones are very subtly sweet, so if you’re into sweet baked goods for breakfast you’ll want to double the sugar or put a glaze on top.  I thought they were a great way to start the day, a delicious baked good that you can still feel good about.  With a little butter, some apple butter, or some honey, these are a great way to start the day.  I was able to make them in about 35 minutes, so if you feel like a morning baking project these are definitely easy enough to do before you’ve had your morning coffee.

Whole Wheat Pumpkin Scones

Makes 12 scones

Adapted from My Kitchen Addiction

  • 2 cups white whole wheat flour
  • 1/4 cup packed dark brown sugar
  • 1 Tbsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp ground cardamom
  • 4 Tbsp  (1/2 stick) cold butter, diced
  • 1/2 cup pumpkin puree
  • 1/4 cup milk + 1 Tbsp for brushing on top
  • 1 egg
  • 1 Tbsp granulated sugar to sprinkle on top

Preheat oven to 400°F.  Line a baking sheet with parchment paper or a silpat.

In the bowl of a food processor, combine all the dry ingredients, pulse until mixed.  Add in the diced butter, pulse until mixture becomes sandy with little pieces of butter throughout.  (This can also be done by hand with a pastry cutter)

In a large bowl, mix together the pumpkin, 1/4 cup milk, and egg.  Add in the dry ingredients.  Mix with a spatula until just combined.  Dough will be crumbly, so knead a few times by hand to bring dough together.  Turn out onto a lightly floured surface and form into a disk.  Cut in half, form into disks about 3/4″ thick and cut each round into six pieces.  Place scones about 1-2 inches apart on prepared baking sheet.  Bake for 15 minutes until golden.

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