Cinnamon Chip Whole Wheat Pumpkin Scones

Lightly sweetened pumpkin scones filled with rich and flavorful cinnamon chips.

I haven’t had many weird pregnancy cravings, but there were a few times that I could have killed for a scone from this bakery.  I don’t know what it is about them that is so good, but they are insanely addicting.  I think it has to do with that lightly sweetened carb effect.  Just enough sweetness to keep the cravings coming.  Anyway, it was high time I got into the kitchen to make my own.  This recipe calls for white whole wheat flour and only half a stick of butter.  There also isn’t any heavy cream in them so they really are a slightly better-for-you choice than the typical scone.

These pumpkin scones were so easy to make; the food processor did most of the work (actually, getting the food processor out of my pantry was the hardest part).  Other than that, you just knead the dough together for a minute by hand and you are ready to bake.

The result? A light but hearty scone full of pumpkin and spices. Hello, Fall!

Cinnamon Chip Whole Wheat Pumpkin Scones

 

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Lightly sweetened pumpkin scones filled with rich and flavorful cinnamon chips.

Author: Lauren Lilling

Recipe type: Breakfast

Makes: 8 scones

Ingredients

• Dough:
• 270g (~1¾ cup) white whole wheat flour
• 135g (~1 cup) all-purpose flour, plus extra for kneading
• 90g (~7 tablespoons) granulated sugar
• 10g (2 teaspoons) baking powder
• 2g (1/4 teaspoon) baking soda
• 2g (1 teaspoon) ground cinnamon
• ½g (¼ teaspoon) ground nutmeg
• 2 ½g (1/2 teaspoon) salt
• 57g (4 tablespoons) cold butter, cubed
• 55g (1 large) whole egg, at room temperature
• 240g (1 cup) canned pumpkin (NOT pumpkin pie filling)
• 60 milliliters (1/4 cup) cold milk (I used almond milk)
• 5 milliliters 1 teaspoon vanilla extract
• 95g (3/4 cup) cinnamon chips
• Cinnamon Sugar Topping
• 18g (~1½ tablespoons) granulated sugar
• 2g (1 teaspoon) ground cinnamon

Instructions

1. Pre-heat oven to 425 degrees; line baking sheet with parchment paper and set aside
2. In a large bowl, whisk together pumpkin, milk, egg and vanilla; set aside
3. In a food processor with blade attachment, pulse to combine flours, sugar, baking powder, baking soda, cinnamon, nutmeg and salt
4. Add butter and pulse just until mixture is crumbly
5. Stir contents of food processor and cinnamon chips into wet ingredients
6. Use your hands to knead the dough together for a minute or two just until smooth; do not overwork the dough
7. Press the dough into an 8-10 inch circle on prepared baking sheet
8. Mix together topping and sprinkle dough with cinnamon sugar mixture
9. Cut dough into 8 wedges and bake for 15-17 minutes or until a knife or toothpick comes out clean
10. Place on a wire rack to cool before serving

Notes

Adapted from Fabtastic Eats

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