I wish I had one of these lightly sweetened, whole wheat pumpkin scones to go with my cup of tea right now! Katie brings us a delicious recipe to share.- Kimi
Crisp fall air always fills me with a sense of excitement. I feel warm and cozy as October rolls around. I enjoy being able to pull out my jeans, long sleeved shirts and socks again. Watching leaves change color thrills me. I feel like a little kid again, wanting to rake up leaves just to jump in the colorful pile.
In autumn I start to envision all the delightful fall time treats to make featuring pumpkin and squash. I love the fragrant smell that wafts through the house. One of my fall favorites is a pumpkin scone.
Gone are the days of refined sugar, refined white four and fake treats. These scones call for soaking your flour, making it more digestible, using an unrefined sugar and grass fed butter. When you bite into one you would never know that they are almost good for you! The bold spices mingle with the pumpkin making a delicious slightly sweet treat. They are perfect paired with a Pumpkin Pie Latte or Chai Roobios.
2 ½ cups whole wheat pastry flour (ground soft white wheat)
1 tsp ground cinnamon
½ tsp nutmeg
¼ tsp ginger
1/8 tsp clove
¼ tsp salt
1/3 cup sucanat
¾ cup pumpkin puree (other squash puree work as well)
1/3 cup milk
1 tablespoon of acidic medium (such as whey, apple cider vinegar, kombucha, yogurt or cultured buttermilk)
6 TBS butter, chilled
1 TBS baking powder
Combine the flour, milk, acid medium, spices and pumpkin puree in a medium sized bowl. Gently mix together with your hands until all the liquid has been absorbed. Cut in the butter with a butter knife. Carefully knead the butter into the dough. Cover and leave on counter for 12 to 24 hours.
When you are ready to bake preheat the oven to 350. Sprinkle the sugar, salt and baking powder over the dough. Gently incorporate into the dough. Turn the dough out onto a lightly floured surface using sprouted wheat flour or unbleached white flour. Kneed for one minute. If you kneed too long the tough with become tough. The goal is to have light and fluffy scones. Pat the dough into a 6-inch circle that is ½ inch thick. Cut into 6 even pieces. If desired brush the top of the scones with one egg white and sprinkle with sugar. Place on a stoneware or stainless steel cookie sheet. Bake for 15-20 minutes, or until the scones are lightly golden brown.
Drizzle with glaze if desired. Enjoy with Devonshire cream, whipped cream, a pat of grass fed butter or maple cinnamon pumpkin seed butter.
2 cups unrefined powered sugar (make your own)
½ cup coconut milk*
1 tsp cinnamon
¼ tsp ginger
1/8 tsp clove
1 tsp vanilla extract
Mix together the dry ingredients in a small bowl. Slowly pour in the coconut milk, wisk to avoid lumps. Wisk in the vanilla.
Place scones on a cooling rack with a baking sheet underneath to catch the drips. Drizzle the glaze over the scones. Save left over glaze for adding a sweet spice to your oatmeal, tea or coffee.
*I used homemade coconut milk for this recipe. It is naturally thinner. You can use canned full fat coconut milk and mix one part milk to one part water. Almond milk or raw milk would work as well.
Katie Stanley is a dorm “mama” to 12 amazing girls ages 8 to 18 at a home and school for the Deaf in Baja California, Mexico. She and her “hijas” can be frequently found in the kitchen, the garden or making friends with their new chickens. She loves to read, hike the hills near her home and spend time with her girls. In her spare time Katie blogs at Mexican Wildflower about nourishing foods, herbal remedies, simple living, the Deaf, raising her girls and encouraging other women in their walk with Christ.
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