Whole Wheat Pumpkin Scones

I must apologize for being a no-show for the past week. I never dreamed that morning sickness would last 24 hours a day.

But, thank goodness that I got ahead of myself before I started feeling sick and baked up these yummy scones!

I just modified my recipe for whole wheat lemon blueberry scones to make these beauties. ๐Ÿ™‚

I didn’t get a chance to try them….bad aversion to pumpkin (and any baked good for that matter). So, I sent them on to my husband’s coworkers. They got rave reviews. And I would take that as meaning that these are a winner!

Oh, and they freeze wonderfully.

What is your favorite pumpkin baked good?

Whole Wheat Pumpkin Scones

adapted from Chocolate & Carrots

Ingredients

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  • 3 tablespoons cane sugar
  • 1/8 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 5 tablespoons cold unsalted butter, cut into tiny pieces (1/4 inch or smaller cubes)
  • 1/2 cup canned pumpkin
  • 1/2 cup plain 0% fat Greek yogurt
  • 1/2 cup skim milk
  • 1 1/4 tablespoons skim milk (glaze)
  • 1 cup powered sugar (glaze)

How-To

  1. Preheat oven to 425ยฐ.
  2. Combine flours, baking powder, sugar and salt in a bowl and mix with a knife until well blended.
  3. Add butter to dry ingredients and mix until butter is spread throughout.
  4. Gently mix in pumpkin, milk, and yogurt until youโ€™re able to switch to kneading it with your hands.
  5. Form dough into an 8 inch circle and cut into eight slices.
  6. Separate slices and place on a baking sheet covered in non-stick foil.
  7. Bake for 20-25 minutes or until light brown.
  8. Once the scones have cooled completely, mix up the glaze, and drizzle it over them.

Servings: 8 scones

16 comments

  1. I’m already a huge fan of your whole wheat blueberry scones so I’m sure these are amazing! I love that first picture. ๐Ÿ™‚

    An aversion to pumpkin is really sad. My favorite pumpkin baked good, or any baked good (at the moment), is baked whole grain pumpkin donuts. I’m obsessed with them. I hope you’re feeling at least a little better soon!

  2. It seems like everyone is in a pumpkin craze! I haven’t had time to make any pumpkin desserts yet, but this will definitely be on the list. Gorgeous pictures, but the way.

  3. Aw, I know exactly what you mean about morning sickness and food aversions. I hope it doesn’t get too bad or last too long for you! Don’t be afraid of or feel bad about taking some time “off”. Your scones look gorgeous. I don’t make scones often(I don’t know why, I love them!) but I’ve really been wanting to make pumpkin ones. I’ll use your recipe for sure when I do make some – love all that whole wheat flour ๐Ÿ˜€

  4. Caroline… these are beautiful. I’m not sure how you’re managing to cook during 1st trimester. I basically veg’d on the sofa with both pregnancies during that time #Blech

    As an aside I launched a new food photo sharing site today w/a fellow RD that’s totally dedicated to healthy food. If you have a minute, we would love for you to share these! http://www.healthyaperture.com

    Hang in there. It DOES get better!

Leave a Reply to Erin @ Texanerin Baking Cancel reply

Your email address will not be published. Required fields are marked *