Whole Wheat Pumpkin SconesSubmitted by: KRANDER
3 cups whole wheat Flour
1 cup all-purpose Flour
1 tbsp baking powder
1 cup brown sugar
6 tbsp chilled butter salted
1 cup canned or fresh pumpkin puree
1/4 cup whole milk
1 large egg, beaten
1/4 cup ground walnuts
*tip* if using fresh pumpkin you can puree it with the milk required for recipe - it will blend more easily and smoother.
1 - Mix whole wheat flour, all-purpose flour, baking powder and brown sugar until well blended.
2 - Cut in butter and mix until batter looks like fine crumbs.
3 - Add pumpkin, milk, beaten egg and walnuts and blend.
4 - On a floured surface knead until smooth.
5 - Roll into a rectangle about a 1/2 inch thick. Cut 20 squares (each will be about 3 inches) then cut across each square diagonally making 40 triangles.
6 - Place on ungreased tray about 1 inch apart. Bake at 400 degrees for 12 - 15 minutes.
Makes 40 41/4 x 3 x 3 inch triangles.
Number of Servings: 40
Recipe submitted by SparkPeople user DAISYKAI.
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Member Ratings For This Recipe
the scones turned out really tasty, but making them was kind of tough. the batter wouldn't knead into a workable dough and was terribly crumbly. i had to add a lot more milk to give it the desired consistency. i guess it depends on a variety of factors though. overall, they turned out wonderfully! - 11/3/08