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Pumpkin Scones

October 26, 2012 by KimiHarris 11 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

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.

Pumpkin Scones

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.

Glaze

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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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Filed Under: Baked Goods, Desserts, Sides, Vegetarian

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Reader Interactions

Comments

  1. Summer

    October 26, 2012 at 6:46 pm

    This recipe looks great, but I have a question about one of the ingredients. It calls for an “acid medium” but I don’t see anything like that in the list of ingredients. Could you please add what that is?
    Thanks!

    Reply
    • KimiHarris

      October 27, 2012 at 4:12 pm

      Apple cider vinegar, yogurt, buttermilk, whey, kombucha, all work!

      Reply
  2. Laurel

    October 27, 2012 at 2:53 am

    What does the “acid medium” mean? The recipe sounds so yummy!

    Reply
  3. Jennifer

    October 27, 2012 at 5:43 am

    What would I use for the acid medium and how much?

    (I’m new to soaking grains. But I have all the above ingredients as well as raw apple cider… so thought this might be a good beginner recipe to try.)

    thanks!
    Jennifer

    Reply
  4. Abby & Jeanne

    October 27, 2012 at 12:10 pm

    Like Jennifer, I was wondering what to use for the acid medium … would yogurt work? How much would you recommend?
    Thanks!
    Jeanne

    Reply
  5. janice

    October 27, 2012 at 3:18 pm

    What is the acid medium?

    Reply
  6. Jennifer

    October 27, 2012 at 5:12 pm

    How much apple cider vinegar would I use? Or yogurt, or buttermilk, I have all three.

    thanks!
    Jennifer

    Reply
    • KimiHarris

      October 27, 2012 at 7:45 pm

      Katie just emailed me to give me the amount she used. 1 tablespoon. 🙂 I’ve updated the recipe. Sorry about that!

      Reply
  7. foodsheal123

    October 28, 2012 at 7:51 am

    Thank you so much for your blog. I found it a long time ago, looking for guidance for NT-type recipes, and now I have to cut out sugar so I’m reading some of your old posts on how you were able to do that for a while. Nice to find some real inspiration of others who have been there!

    I relied on dried fruits, milk, and sucanat for so long, but with real fats and fermented foods it’s totally do-able to get away from these for the time being. Can’t wait for your new book.

    Reply
  8. Renata Cantave@Nu Living Solutions

    March 27, 2013 at 4:51 pm

    This sounds so good, I’ll be trying tomorrow, my Mom loves everything pumpkin!

    Reply
    • Katie Stanley

      May 17, 2013 at 7:06 pm

      I hope your mom enjoyed them!

      Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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