I have a severe weakness for baked goods.

However, living in rural Illinois doesn’t offer much in the way of delicious bakeries.  In fact, I’m almost always disappointed when I order something because in the end, I could have made it better.

Not only that, if I make it, I know what’s going into it.  For example these scones are 100% whole wheat (Bob’s Red Mill Whole Wheat Pastry Flour), no processed sugar (I used pure maple syrup,) and I used organic butter and local eggs.

Sure, this doesn’t make them healthier but sometimes a girl needs a delicious baked good!

I recently made my cinnamon roll scone and I loved them so much that I wanted to adapt them even more for fall.  What better way than to add pumpkin puree!

Pumpkin “Cinnamon Roll” Scones
Author: 
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 3 cups whole wheat pastry flour
  • 2 tablespoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 12 tablespoons butter
  • 2 egg whites
  • 2 tablespoons maple syrup (actually maple, not fake syrup)
  • ¾ cup pumpkin puree
  • ¼ cup buttermilk
  • Filling/Topping
  • 2 tablespoons butter, melted
  • 1 tablespoon maple syrup
  • 1 tablespoon cinnamon
  • left over egg yolks)
  • Icing:
  • ½ cup powdered sugar
  • 1 tablespoon maple syrup
  • 1-2 tablespoons milk
Instructions
  1. Preheat oven to 425˚ and cover a sheet tray in parchment paper (or, buy a reusable silpat mat!).
  2. In a large bowl, sift together all the dry ingredients. Cut in butter (using pastry blender, two knives, or my favorite-your hands) until butter is in little pea size pieces. In a smaller bowl, whisk together egg white, maple syrup, pumpkin, and buttermilk. Stir into dry ingredients until dough pulls together.
  3. Scoop out onto a flour surface and carefully pat dough into a rough 20×8 rectangle. Combine the melted butter, maple syrup, and cinnamon together then brush about half onto rectangle. Starting with the end closest to you, roll the dough (like you would a cinnamon roll.)
  4. Once you have a round log, carefully shape into a rectangle log that stands about 1½″ high and that has a width of about 3″. Cut log in half and divide each half into six triangles.
  5. Whisk together remaining filling mixture with egg yolks. This gives you a nice golden color on the scones. Place on the baking tray, brush with butter/egg mixture.
  6. Bake for 12-15 minutes or until the scone has a harder outer shell and has browned. Remove from oven and let cool slightly before icing.
  7. To make icing, combine powdered sugar and maple syrup. Add milk if it’s too thick or powdered sugar if it’s too thin. You want to reach a thick yet pourable consistency.

 

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