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!
- 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
- Preheat oven to 425˚ and cover a sheet tray in parchment paper (or, buy a reusable silpat mat!).
- 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.
- 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.)
- 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.
- 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.
- 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.
- 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.


















