Pumpkin scones with cinnamon glaze… what else could announce that fall baking season is officially here? When the temperatures drop, I’m much more inclined to heat up the oven and roll out the dough. And who doesn’t love the smell of freshly baked anything wafting through the house? Especially if it’s pumpkin! And these pumpkin scones with a sweet cinnamon glaze are crumbly and tender, just like a scone should be, but with the added health bonus of being whole grain!
Fall Baking Season
Fall baking season is here, and I am experiencing a little hiccup this year with our 20 year old wall oven deciding to go on the fritz. I have to heat it to 500 in order to bake at 350, and it seems it’s too expensive to fix, so now we’re in the market. On a side note, have you ever priced a wall oven?! Aye, caramba! I could buy a pretty sweet range for the price of one wall oven. I digress.
Whole Grain Pumpkin Scones with Cinnamon Glaze
Like many of my other recipes here at The Kitchen Garten, this scone recipe calls for whole wheat flour. I specifically use soft whole wheat flour (also known as whole wheat pastry flour), and you can read more about that in my whole grains post. Basically, I mill my own whole grain flour, which sounds much more difficult than it really is. There are these wonderful electric mills (I have a Wonder Mill) that take all of the work out of milling wheat (or any other grain). If you don’t have access to freshly milled flour, then use what you can get your hands on at the grocery store, no worries!
Scones are known to be tender and slightly crumbly, and their subtle sweetness isn’t overpowering like a cookie or cake. In fact, making scones reminds me a lot of how my Granny made her biscuits. A course butter/flour mixture is the base, and other ingredients are added in after. These particular scones, much like my Lemon Glazed Scones, are kept moist with Greek yogurt and lightly sweetened with honey. Now, onto the ingredients!
Cinnamon Glazed Pumpkin Scones
Whole Wheat Flour
Salt (I use mineral salt)
Vanilla Extract (Make your own!)
Pumpkin Pie Spice
The Whole Grain Pumpkin Scone How-To
- Preheat oven to 350 degrees. Begin by combining flour, baking soda, baking powder, pumpkin pie spice, and salt in bowl. Whisk to combine. Add cold butter, cut into chunks, and use your hands to create a crumbly flour mix.
- In a smaller bowl, combine yogurt, honey, pumpkin puree, and vanilla. Stir to combine.
- Add yogurt mixture to flour mix and stir to combine. Then use hands to fold over dough until all the flour is incorporated.
- For larger scones, place dough on baking sheet and spread into a large circle using your hands. For smaller scones, divide dough in half and make two smaller circles. Use a butter knife or dough scraper to cut scones circles into 8 pieces.
- Bake scones for 15-20 minutes or until golden brown on top. While the pumpkin scones are baking, prepare the cinnamon glaze. Combine powdered sugar, 1/2 tbsp pumpkin puree, cinnamon, and milk in a bowl. Stir with a whisk until a smooth consistency forms. Set aside.
- Place scones on cooling rack with a sheet of wax paper beneath. Once the pumpkin scones have cooled slightly, use a spoon to drizzle on the cinnamon glaze. Serve immediately and enjoy!
These delicious scones were a hit with the kids (and the four friends they had over at the time!). They’d be a delicious breakfast or tea time snack, and of course, they’re perfect for the fall and winter. I’d love to know if you have given them a try or what your favorite flavor is for scones. Have a great week!
Serving Size: 1
Amount Per Serving: Calories: 204 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 16mg Sodium: 263mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 4g Sugar: 11g Sugar Alcohols: 0g Protein: 5g