Whole Wheat Pumpkin Raisin Scones

As promised, here is the recipe for the Whole Wheat Pumpkin Raisin Scones I baked. I had never baked scones before so I was somewhat nervous/unsure about how they would turn out. I adapted this recipe, which used butternut squash. I wanted to use b-nut squash but I conveniently had leftover pumpkin in the fridge that was on it’s last leg….and you all know how much I HATE throwing away food!

This recipe is pretty simple to follow and nothing to be afraid of–no weird tricks to perform. I intended on using an egg but I didn’t have any on hand, so they ended up being vegan scones!

Ingredients:

• 2 cups whole wheat pastry flour
• 7 tbsp sugar **I used 6 tbsp brown sugar (1/2 cup minus 2 tbsp)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg, 1/4 tsp ground cloves, 1/4 tsp ginger **I used 1 tsp pumpkin pie spice + a little more!
• ** I added 1/2 cup regular or golden raisins
• 6 tbsp butter **I used Smart Balance Light
• 1/2 cup pumpkin puree or butternut squash
• 3 tbsp milk **I used almond milk
• 1 egg **I used a flax egg (1 tbsp flax w/ 2 tbsp water)

Directions:

1. Combine dry ingredients–flour, sugar, baking powder, salt, and spices.

2. Cut in butter/Smart Balance until a crumbly dry mixture is formed.

3. In a separate bowl, mix together wet ingredients–pumpkin, milk, and flax egg.

4. Fold wet ingredients into dry ingredients until a ball of dough is formed

5. Flatten dough into a 1″ thick circle on a greased cookie sheet, similar to a pizza crust.

6. Slice dough into 8 triangles.

7. Bake at 400 degrees for 14-16 min.

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They turned out prettier than I anticipated. I was worried they would get funky on me but they puffed up nicely just like real scones from Starbucks! I love that the whole wheat flour meshes well with the pumpkin flavor. These were quite muffin-like–I would suggest using real butter if you are looking for the classic scone texture and flavor.

I definitely think the best way to eat them is warmed in the microwave and slathered in almond butter!!

I also still want to try making these with butternut squash!!

Photos before and after baking

Sliced dough:

Fresh out of the oven:

Tagged as: Pumpkin Scones