My friends and family swoon over these Nutty Pumpkin Pie Scones. I could pretend it’s because I’m a great baker, but the truth is, anyone can make them. They’re super easy!
Why wait for the baker in your life to make them for you? Hop in the kitchen, bake them up yourself and put a smile on someone’s face.
If you’re too busy right now, definitely put them on your list to make around the holidays. They are one of the moistest scone recipes I have created.
They seriously have that pumpkin pie taste, and they actually have some goodness baked into them with the whole grain flour, yummy seeds and nuts.
Try it and let me know what you think!
Cheers!
Servings: 8 large scones
Ingredients
- 2 cups whole wheat flour
- 1/2 cup brown sugar
- 1/2 teaspoon nutmeg freshly ground
- 2 teaspoons baking powder
- 1 heaping tablespoon cinnamon
- 1/4 teaspoon kosher salt
- 2 tablespoons ground flax seeds
- 1/4 cup chia seeds
- 1 stick butter (8 Tbls) chilled and cut in 1/2 inch pieces
- 1/2 cup pumpkin puree
- 3/4 cup buttermilk shaken
- 1 teaspoon vanilla extract
- 1/2 cup walnuts chopped
- 1 tablespoon Turbinado sugar
Instructions
- Heat oven to 375 degrees F.
- In bowl of stand mixer (or mixing bowl), whisk together all dry ingredients, with the exception of the walnuts and Turbinado sugar.
- In separate small mixing bowl, lightly whisk together pumpkin puree, buttermilk and vanilla extract.
- Add chopped butter to the flour mixture and beat with paddle attachment until well-blended, but you can still see pea-sized bits of butter.
- Add buttermilk mixture to flour mixture and blend on slow speed until just moistened.
- Turn mixture out onto floured surface. Shape dough into round disk (about a 6-inch diameter). Press walnuts into top and sprinkle with Turbinado sugar.
- Transfer to a greased baking sheet.
- Cut like a pie into 8 pieces, and create about a 1/4 inch space between slices.
- Bake for about 20 minutes, until just starting to turn golden brown.
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