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.