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Going through our kitchen cabinets, I found a can of pumpkin puree. As I am always trying to use things we already have on hand, I thought this would be a great opportunity to make pumpkin bread! Alas, I also discovered we hardly had any flour, which surely must signify end of days. There was a bag of whole wheat flour though and as I traipsed along the internet, I found this recipe for whole wheat pumpkin scones from
adashofsass.com that was perfect to utilize a number of ingredients filling our kitchen shelves. As you can see above, I prepped most of my ingredients beforehand--baking powder, vanilla, the wheat flour and a blend of four spices in one ramekin, as they were all going in the mix together at the same time.
Cubed butter is seen here. Note to self: buy more butter!
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Get a solid
pastry blender to work the butter into the flour and spices, until it is granular, like sand.
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Mixing the dry ingredients that I had prepped, along with the wet ingredients such an egg, the puree and vanilla extract. I also incorporated some chocolate chips that were lurking about in the refrigerator and formed all into a 7'x7' shape, about an inch thick. This was then cut into pieces, glazed with an egg and topped with turbinado sugar.
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Et voila, scones hot out of the oven!
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Whole Wheat Pumpkin SconesFrom adashofsass.com Ingredients
2 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup fine baker’s sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1/2 tablespoon vanilla extract
1/2 cup pumpkin puree
1 tablespoon heavy cream
1/2 cup (1 stick) unsalted butter, cubed or grated, then placed back in refrigerator until needed
3/4 cup chopped pecans, toasted
Raw sugar or sparkling sugar (optional)
1/2 cup mini chocolate chips or raisins or dried apricots (optional)
Directions
- Preheat oven to 375 degrees. Grease a cast iron scone pan or line a baking sheet with parchment paper.
- In a medium-sized bowl, stir together the pumpkin, cream, vanilla and one egg until combined. Place bowl in the refrigerator while preparing the dry ingredients.
- In a large bowl, sift together the flour, salt, baking powder, and sugar. Stir in the cinnamon, nutmeg, ginger and cloves.
- Using a pastry blender, two forks or your fingers, quickly work the cold butter cubes into the dry ingredients. Work until the mixture resembles a crumbly, sandy mixture.
- Add the cold wet ingredients to the crumbly mixture using a rubber spatula. Only stir until combined.
- Carefully add 1/2 cup of the chopped pecans and any additional add-ins (chocolate chips, raisins, apricots). Reserve the remaining 1/4 cup chopped pecans to sprinkle on the top of the scones. Knead the dough briefly, if needed.
- Pour the dough out onto a lightly floured surface. Shape into a 7 inch square that is approximately 1 inch thick. Using a large knife, carefully cut the square into quarters. Then cut each quarter into four even pieces. Place on lined baking sheet or prepared cast iron pan.
- In a small bowl, beat the remaining egg with a fork. Using a pastry brush, brush each scone lightly with the egg. Sprinkle with raw or sparkling sugar and the remaining pecans.
- Bake for 16-17 minutes. Be careful not to overbake or the scones will dry out. Remove from pan to a wire rack to cool. Serve warm or store in an airtight container for up to a week.