Pumpkin Scones
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Courtesy of Anne Isham, author of Eat (More) Chocolate-Lose Weight (Anyway): The Chocoholic’s Survival Guide and Practical Handbook
Photography by Marc Brown
Super easy
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PrintIngredients
For 1 Batch(es)
Cream
- 1 1/4 cups rolled oats
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1 teaspoons cinnamon
- 1/2 teaspoons nutmeg
- 1/2 teaspoons allspice
- 1/4 teaspoons ground cloves
- 1/2 cups sugar
- 6 tablespoons cold butter
- 1 extra large, or 2 very small, eggs
- 1/2 cups buttermilk or kefir
- 3/4 cups pumpkin puree
- 1/2 teaspoons vanilla
- 1/2 cups coarsely chopped walnuts
- 1/2 cups dark chocolate chips
- 1/2 cups chopped dates
- 1 tablespoons turbinado or other coarse
- sugar for garnish
Pumpkin Scones Directions
- Preheat the oven to 425°. Process the oats in a food processor for 30 seconds, then add the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves and sugar and process 30 seconds more. Add the butter, and pulse for 15 to 20 seconds. Small chunks of butter should still be visible. Remove the mixture to a large mixing bowl.
- Combine the egg, buttermilk, pumpkin and vanilla. Add the wet mixture to the dry mixture. Give it two or three turns with a large spoon, then mix in the walnuts, chocolate chips and dates just until blended, being careful not to overmix the dough. If it is too dry, add a little more buttermilk.
- Divide the dough, shape into two balls and turn them out onto a buttered baking sheet. Flatten each ball slightly and cut each into 6 or 8 wedges. Sprinkle with the turbinado sugar and bake 15 to 18 minutes, until golden brown. Serve hot. Leftovers can be frozen and reheated.
- For extra decadence, drizzle with warm ganache, and for a less sweet scone, leave out the dates, walnuts and chocolate chips and add ¾ cup of pumpkin seeds.
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