Pump it up with Pumpkin Scones!


Michael and I don't even really like scones, so I'm not sure what drew me to this recipe from Cooking Light. And it's not exactly pumpkin season anymore. Regardless, I thought I'd given it a shot. Turns out, they didn't really taste like scones, so I loved them! I think of scones as a hard, crumbly, not too sweet, tea dessert. These were more moist and sweet than I thought they'd be. I did use canned pumpkin pie mix instead of regular canned pumpkin though (they were out at the grocery store, imagine that!) - I'm not sure if that could've made the difference.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup chilled butter, cut into small pieces
  • 1/2 cup canned pumpkin
  • 1/2 cup fat-free plain yogurt
  • 2 large egg whites, divided
  • 2 tablespoons grated fresh Parmesan cheese
  • 1 tablespoon pumpkin seeds

Directions

  1. Preheat oven to 400°.
  2. Combine flours, baking powder, baking soda, and salt in a large bowl; cut in butter until mixture resembles coarse meal.
  3. Combine pumpkin, yogurt, and 1 egg white, stirring with a whisk. Add to flour mixture; stir just until moist.
  4. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands.
  5. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut halfway (but not all the way) through dough to make 12 wedges (to make it easier to cut when done).
  6. Brush remaining 1 egg white over top of dough. Sprinkle dough with cheese and pumpkinseeds, pressing lightly to adhere.
  7. Bake at 400° for 20 minutes or until golden. Slice scones along score lines with a serrated knife. Serve warm.

11 comments:

Sara said...

These look great! I always stock up on pumpkin around the holidays, so I tend to collect a lot of pumpkin recipes.

Elra said...

It looks great Jessi, I never made scones before. Not sure if my family like it, but the only way to find out is to try, right?

applecrumbles said...

Great recipe. I'm printing that one out and might try it using different berries. I made blueberry scones a few weeks ago and they turned out EXACTLY how you thought a scone tasted: dry, crumbly, not sweet...Basically you have to pile on the jelly and whip cream to make them taste half way decent.

Ginger said...

These Pumpkin Scones sound delicious. I like to have pumpkin throughout the year so these are perfect. Thanks for sharing.

Leslie said...

Not a scone lover?? Oh my, I can tear up some scones!

Donna-FFW said...

These pumpkin scones sound incredible! I have to try my hand at scones, I have never made them, hang my head in shame:)

My Carolina Kitchen said...

My husband learned to love scones when we lived in the islands and the bakeries there made fresh ones daily. I know he misses them; I'll have to give these a try.
Sam

Grace said...

even though i don't like pumpkin OR scones, i can't deny that these look hearty and perfectly-textured. plus, the cheese and seeds are quite enticing. :)

Melissa said...

I always make pumpkin goods no matter what the season. There is something so comforting about it1 The scones look yummy! :)

Rosa's Yummy Yums said...

Oh, yummy! What gorgeous looking scones! I bet they taste fantastic!

Cheers,

Rosa

Hornsfan said...

These look tasty - I used to not be a fan of the pumpkin sweets/treats but the last few years I've really taken to enjoying them....these look really great, can't wait to try them out this fall :)

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