Scones are a quick bread of Scottish origin, classically dense in texture, heavy on the butter and very flakey. They are perfect to serve with tea in the afternoon or, if Starbucks has anything to say, with coffee in the mornings.
These baked treats are much healthier than the classic scone. By using whole wheat pastry flour they remain light while adding fiber. By using pumpkin the butter can also be slightly reduced — though it adds necessary flavour.
The moisture in the pumpkin will make these scones more of a muffin hybrid, or scuffin if you will. At first, they will still break apart showing a landscape reminiscent of wind worn rock. But as you bite in, that flakiness will melt into the soft crumb of a muffin.
After I made these, I received the highest compliment available to a home cook and future wife. These are really good. I would pay for one with my morning coffee.
I don’t always aim to please others, but it is always fun when I succeed.
[print_this]Raspberry, Walnut, and Pumpkin Whole Wheat Scone Recipe
(makes 8 scones)
Loosely adapted from a Chowhound post
2 cups whole wheat pastry flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 cup cold butter
1/2 cup pumpkin
1 tablespoon vanilla
1/2 cup raspberries
1/4 cup walnuts + some for garnish if desired
1 tablespoon heavy cream
Turn oven on to 375F. In a large bowl combine flour, sugar baking power, baking soda, salt, cinnamon, ginger and nutmeg. As I don’t own a sifter I usually just use a whisk. Grab yourself a cheese grater and grate butter into the dry mixture using the coarsest holes. Cut the butter and mixture together with a pastry cutter. Add walnuts.
In a small bowl beat together the pumpkin, vanilla and egg. Pour into dry mixture and using a spatula combine gently. Using your hands fold together until you can form a ball, then gently pat into a disc.
Ready? It is about to get messy. Add the raspberries and fold the ball onto itself a few times, it will be messy and it will be okay. Place the ball onto a well floured service and press into a disc about 8″ wide and 1-1 1/2″ thick. Cut the disc in half, then in quarters and finally in eighths. Move each triangle onto a parchment lined cookie sheet.
When the oven is preheated bake for 17 minutes. Transfer to a cooling rack.[/print_this]