Wrap yourself in a cozy sweater, grab a good book, pour a large mug of coffee, enjoy a whole-grain pumpkin scone, and the perfect morning.
Are You Here for the Recipe? Whole-Grain Pumpkin Scones
I am rarely in a Starbucks (only in airports and truck stops – that’s my rule for veering from supporting independent businesses). On those rare occasions when I am, I find myself drawn to their pumpkin scones. Unfortunately, they’re never quite what I want them to be. A little dry and overly sweetened, they fall flat.
However, this pumpkin scone recipe, adapted ever so slightly from Cookie + Kate, is the ideal scone, and it comes together quite easily. So brew that coffee and get ready for the ideal fall/winter breakfast.
Whole-Grain & Wholesome
Great River Milling’s whole-wheat pastry flour and nutritious pumpkin puree combine to create a pumpkin scone that is moist, lightly sweetened, and full of seasonal flavor. The truly addictive factor is the brown butter maple glaze. It’s nutty and sweet and complements the lightness of the pumpkin scone. However, you can easily substitute coconut oil in this recipe for a vegan option without sacrificing flavor.
The original recipe calls for pecans only, but I was running low, so I used a mix of toasted pecans and walnuts. Mix it up, or stick to one. Choose your own adventure.
I shared these pumpkin scones as part of a brunch menu, so I doubled the batch. Sixteen scones might seem like a lot, but if you plan to share these at all, err on the side of extra. My friends were eating seconds and thirds and asking to take some home.
Are You Here for the Dogs?
Speaking of the perfect maple and coffee combo, here’s a pitiful picture of Maple Le on a little coffee date with her dad. (Julep was resting at home.)
You Might Also Like: A Chai-Spiced Pumpkin Pie Bowl
Craving even more pumpkin? This pumpkin pie bowl tastes like an indulgent bite of pie with just the right amount of spice, but it’s made with pumpkin and whole-grain millet to keep you energized and focused until lunchtime. You can find this recipe and many more in my book, The Gluten-Free Grains Cookbook.
- 1 1/2 cups raw pecans and walnuts
- 4 cup (384 g) whole-wheat pastry flour
- ½ cup (107 g) brown sugar, packed
- 2 tablespoons baking powder
- 2 tablespoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon cloves or allspice
- 1 teaspoon salt
- 10 tablespoons cold butter (or ⅔ cup solid coconut oil for vegan option)
- 1 ½ cups pumpkin puree
- ½ cup milk of choice (almond milk, low-fat milk, etc.)
- 1 teaspoon vanilla extract
- 1 1/2 Tablespoons butter (sub 1 1/2 Tbs melted coconut oil for vegan option)
- 3/4 cup powdered sugar
- 1/4 cup pure maple syrup
- 1/2 Tablespoon dark spiced rum
- ¼ teaspoon fine grain sea salt
Toast the Nuts:
- Preheat the oven to 425°F.
- Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 5-7 minutes, keeping a close eye on them to prevent burning. Remove from the oven, and set aside to cool. Once cooled, chop the nuts into very fine pieces.
- In a medium mixing bowl, combine the flour, brown sugar, baking powder, spices, and salt. Whisk to combine. Stir in ¾ of the chopped toasted nuts.
- Use a pastry cutter to cut the butter (or coconut oil) into the dry ingredients. If you don’t have a pastry cutter, use a fork, or simply use your fingers.
- Stir in the pumpkin puree, milk, and vanilla extract. At first, it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.
- Form dough into 2 circles that are each about an inch deep. Use a dough scraper or large knife to cut each circle into 8 even slices.
- Separate the slices and arrange them on the prepared baking sheet(s). Bake for 15 to 17 minutes or until lightly golden brown.
- While the scones are baking, make the glaze.
For the Glaze:
- Brown the Butter: Place butter in a medium frying pan and melt completely over medium-high heat. Cook the butter, stirring gently until the milk solids start to turn light brown. The milk solids will brown quickly, so don't be afraid to pull the pan off the heat to slow the browning down if you're unsure how quickly they're toasting. The butter will give off a nutty, toasty, and slightly caramelized scent when browned. Pour the browned butter into the bowl of a stand mixer.
- Add the powdered sugar, maple syrup, rum, and salt, and whisk until smooth and creamy. If your mixture is too runny, add more powdered sugar. If it’s too thick, add more maple syrup.
- Drizzle the glaze generously over the scones.
- While the glaze is wet, sprinkle it with the remaining chopped nuts. Enjoy!