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
 
Prep time

Cook time

Total time

 

Author:
Recipe type: breakfast
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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  • http://thefauxmartha.com/ Melissa // thefauxmartha

    These look incredible! Love the swirl too!

  • http://www.thesweetslife.com natalie (the sweets life)

    these sound heavenly–and the pictures are gorgeous! definitely better than anything you’d find in a store!

  • http://lisaiscooking.blogspot.com/ lisaiscooking

    I grew up in rural Illinois, so I know first-hand that there is indeed a lack of delicious bakeries! And, I have a serious weakness for scones. These sound perfect.

  • http://squirrelbread.wordpress.com heather

    You think rural Illinois is bad, come take a walk around Jacksonville, NC. Perhaps military families and fishermen aren’t the prime patrons for premier bakeries, but one decent one would be nice. There ARE people who’d frequent them! Ahem! But I do agree with you that often even when I do have a nice bakery around, I’m disappointed with my selection. And as a Dietitian, made-from-scratch is always better in my eyes. The “roll” effect within a traditional scone is so smart and fun. Maple caps it well!

    Cheers,

    *Heather*

  • http://cookieandkate.com Cookie and Kate

    Yum! I repeat: yum!

  • http://www.laurenslatest.com Lauren

    Looks so yummy! Pumpkin in any baked good is phenomenal!

  • http://confessionsofabrighteyedbaker.wordpress.com Brighteyedbaker

    These look yummy! I definitely have a “severe weakness for baked goods” too lol.

  • http://stephchows.blogspot.com stephchows

    MMMM that looks much better than a lot of bakeries! I bet they were delicious!

  • http://ofstrangersensibilities.blogspot.com Joy

    OMG *drools*

  • http://hiddenponies.com Anna @ hiddenponies

    What a great idea! These look delicious.

  • http://www.bakeyourday.net Cassie l Bake Your Day

    Beautiful scones. I love your blog. Just found you through Tasty Kitchen. Can’t wait to see more!

  • http://www.balletaustin.org Lily

    Oh those look so good. Perfect snack for when you’re curled up with a cup of tea and a good book on a chilly fall day.

  • http://theviewfromthegreatisland.blogspot.com/ Sue/the view from great island

    We’ve recently moved from Los Angeles to New England, and the bakeries are sooooo much better. I like your creativity with the scones, I have to try.them.