Thursday, November 10, 2011

Whole Wheat Pumpkin Scones

Whole Wheat Pumpkin Scones

2 cups whole wheat flour
1/3 cup brown sugar
1 tsp nutmeg
1/2 -1 tsp ground cloves
1 1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter, cut into pieces
1/2 cup buttermilk
1/2 cup canned pumpkin (I used closer to a cup, making it a pretty stick dough)
1 1/2 tsp vanilla
egg wash (1 egg & 1 tbs water)
Sugar In The Raw for sprinkling

Preheat oven to 400.

Line baking sheet with Silpat or parchment.

In a food processor, combine flour, sugar, spices, baking powder, baking soda and salt with a few pulses.

Add butter and pulse until coarse sand texture.

In small bowl combine buttermilk, pumpkin and vanilla. Add buttermilk mix through feed tube while pulsing. Do not over mix.

Transfer dough to floured surface and pat out to about 1 inch thick. With square cutter, cut out scones then divide the square in half to be a triangle. Place scones on baking sheet and brush with egg wash. Sprinkle sugar on tops and bake 20 minutes or until golden. Cool on rack.

Maximus walked around Target eating one after school and showed it to each person we passed. They're not very sweet (you can add more sugar if you'd like), but they're tasty!

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