These rustic pumpkin scones are tender and flaky with pungent flavour of Autumn spices and topped with chopped pecans. These make a perfect addition to a brunch or an afternoon snack.
If you are looking for a healthy treat to have for breakfast, brunch or simply a snack in the middle of the afternoon, these pumpkin scones flavoured with cinnamon, cloves, ginger and nutmeg. They are moist and the rich buttery flakiness is enjoyed with each bite with the crunchy pecans sprinkled on each scones before baking. The aroma of pumpkin circulating throughout the kitchen has me thinking of the wonderful autumn flavours that I have so grown to enjoy and appreciate it!
Do you know pumpkin is one of those healthy superfood we don’t seem to get enough of. It is rich in antioxidants, Vitamin A, C and E, your B vitamins and helps to stabilize blood sugar levels and regulars blood pressure as well. It will boost our immune system which we all need it this time.
Ingredients:
flour: I used organic all-purpose, and sometimes will substitute with spelt flour as a healthier option and is easier for digestion
Oats: has a slight nutty flavour, gluten free, healthy choice and so delicious
Spices: I added several autumn spices to these scones which makes them so yummy-cinnamon, nutmeg, ginger and cloves
Salt: enhances the flavours
Butter: adds so much flakiness to the scones and I like to use unsalted, that way I can control the amount of salt
Pumpkin puree: choose a puree not the pumpkin pie filling, those had added ingredients
Brown sugar: has added molasses for flavour and sweetness
Milk: gives these scones their richness, and oat or almond can be substituted
FAQ
How to get my scones to be flaky? It is simple, first make sure your butter is placed in the freezer for 15-20 minutes before grating. Also, once you place your cut scones on the baking sheet, place in the refrigerator for 15 minutes before baking. This will give you flaky scones! The step I highly recommend is placing the butter in the freezer before baking.
Can I use all-spice for this recipe instead of measuring all of the spices? Yes you can, all-spice consists of cinnamon, nutmeg and cloves, so I would add 1 teaspoon of all-spice to replace these spices.
Healthy Pumpkin Oat Scones with Maple Glaze
Equipment
- Baking sheet
Ingredients
- 2 cups organic light spelt flour (can substitute all purpose flour)
- 1/2 cup rolled or quick oats
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp Himalayan salt
- 1/2 cup cold unsalted butter (place in freezer for 15 minutes before using)
- 1/2 cup pumpkin puree
- 1/3 cup brown sugar, packed
- 1 large egg
- 1/4 cup 2% milk or oat/almond milk
- 1/4 cup pecans, chopped
Maple Glaze
- 3/4 cup powdered sugar
- 1 tbsp milk
- 2 tbsp maple syrup
Instructions
- In a large bowl, whisk flour, rolled oats, baking powder, cinnamon, nutmeg, ginger, cloves and salt.
- Using a pastry cutter or grater, cut or grate the cold butter into the dry ingredients, and combine, it should appear crumbly. Note: Place the butter in the freezer for 15 minutes before grating for flakier scones.
- In a medium bowl, whisk pumpkin puree, brown sugar, egg and milk. Then add pumpkin mixture to the dry ingredients and mix until well combined. The dough will be sticky.
- Lightly dust a flat surface with flour and add the dough. If the dough is too sticky, add more flour to the dough and on your hands. Shape the dough into a circle to about 3/4 to 1 inch thickness. Using a chef’s knife, cut the circle into 8 equal slices. If the dough is sticking to the knife, dust it with flour. Sprinkle the chopped pecans around the outer edge of the scones.
- Carefully separate slices, and place on a baking sheet covered with parchment paper. Place scones in the refrigerator for 15 minutes before baking.
- Preheat oven to 400°F. Bake for 20 minutes, or until golden in colour. Allow to cool in pan for about 10 minutes, then place on cooling rack.
- Maple Glaze: In a medium bowl, mix together powdered sugar, milk and maple syrup until it becomes smooth and there are no lumps. Once the scones have cooled down, drizzle the glaze of the scones.
- Once the glaze has set, serve and enjoy!
Notes
Nutrition
How to make this recipe:
In a large bowl, whisk flour, rolled oats, baking powder, cinnamon, nutmeg, ginger, cloves and salt. Using a pastry cutter or grater, cut or grate the cold butter into the dry ingredients until it becomes crumbly. Note: Place the butter in the freezer for 15 minutes before grating for flakier scones.
In a medium bowl, whisk pumpkin puree, brown sugar, egg and milk. Then add pumpkin mixture to the dry ingredients and mix until well combined.
Once the dry and wet ingredients are combined, then transfer the dough onto a flat surface. Don’t hesitate to add more flour to your hands, and under the dough and sprinkle some on top, to prevent it sticky to the counter and your hands.
Once the ingredients are combined, lightly flour the counter and shape the dough into a circle with about 1 inch thickness. First cut in half, then in quarters to get 8 scones. Sprinkle the chopped pecans on the edges of the scones. Place on prepared baking sheet and bake at 400 degree Fahrenheit oven for 20 minutes.
Once the scones are cooled, then you have the option to add the maple glaze for extra sweetness, or simply enjoy them as they are since they have lots of delicious flavour on their own. Enjoy!
