On Saturday, the kids and I were invited over to our friend, Kasey’s house to make pumpkin scones. Anna went garage saling with Daddy, so Aleyah, Joel, and I headed on down the street to enjoy time in the kitchen with one of our favorite people! Kasey found this delicious and healthy recipe for Pumpkin Spice Scones on Victoria Laine’s website.
We made some minor changes like adding walnuts and creating a honey, coconut oil, and cinnamon glaze and also using coconut sugar. When they were done, we sat down, sang “Happy Birthday” to Kasey (Joel’s idea- not really her birthday but we were happy to oblige!), and enjoyed these moist and super flavorful scones! Give these a try- you will not be disappointed!
Here is the recipe from her website:
2 cups whole-grain pastry flour (Gluten-free: 1 cup each – Bob’s Red Mill *All-Purpose Flour + *Bisquit & Baking Mix)
1 1/4 cups rolled oats (Gluten-free if needed)
1/2 cup “natural” dry cane sugar (I use Sucanat)
1 Tbsp baking powder
1/4 tsp salt
2 tsp each ground cinnamon and ground ginger
1/4 tsp each ground cloves and ground nutmeg
2 Tbsp chia seeds, ground
14-oz can pumpkin -or- sweet potato (397g)
1/2 cup water
1/2 cup dried cranberries -or- raisins
1/4 cup raw pumpkin seeds -or candied ginger (optional-for garnish)
Apple Butter (from last weeks post) -or- store bought (optional for spreading)
Directions:
1. Preheat oven to 375F. Line 2 baking sheets with parchment paper.
2. Grind the chia seeds. In a large mixing bowl, combine chia, flour, oats, sugar, baking powder, salt, spices, and dried fruit.
3. Scoop out the can of pumpkin, and add the water to the dry ingredients. With a rubber spatula or wooden spoon mix in the moist ingredients to incorporate.
4. Using a small handful of flour, dust a large cutting board or your counter top. With your “floured” hands pull the sides of the dough together and transfer it out onto the floured board counter. Using you hands and adding more flour as needed to keep it from sticking, fold the dough it into a large round ball. Break the dough into two pieces, flouring the counter again if needed, and form into disk-shapes. Press or roll dough so it is about 3/4” thick.
5. With a large knife cut the disks (being very careful not to cut the counter…or you can transfer to a floured board) into 6 pieces by cutting in half, then into thirds. Transfer each scone to the lined baking sheets.
6. Decorate with several pumpkin seeds, or chopped candied ginger. Bake for 15-18 minutes until lightly browned. Cool and serve with apple butter (optional).
Today we had the opportunity to go to a local blueberry farm and pick our own berries. The morning was perfect and the berries sweet! We ended up with about 13 lbs of blueberries, and so dinner HAD to be blueberry pancakes. What an aroma throughout our home!
Whole to the Core Blog 