Pumpkin Spice Scones

In Breakfast, Make-ahead by Frances Largeman-Roth

I’m a huge fan of scones. Lots of folks are afraid to eat them because they think they’re too high in carbs and added sugar. Well I’m here to tell you that a healthier scone does exist! In fact, this one is 100% whole grain and made with minimal added sugar. But it has ALL the fall flavors you want–real pumpkin and pumpkin spice, plus the warm flavors of crystallized ginger. These are yummy friends! Make a batch and enjoy them all week with your coffee or tea.


Pumpkin-Spice Scones

11/2 cups old-fashioned oats

1 cup whole wheat flour

1/2 cup brown sugar

2 teaspoons baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1 tsp pumpkin spice

1/2 cup ( 1 stick) unsalted butter, cut into pieces

1 tsp vanilla

1/4 cup milk

3/4 cup pumpkin purée

1/3 cup diced crystallized ginger

1 to 2 tablespoons pumpkin seeds

  1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  2. Combine oats, flour, sugar, baking powder and baking soda, salt and spice and blend until combined. Add butter and pulse until mixture resembles coarse meal. Transfer to a large bowl.
  3. In another bowl combine the vanilla extract, milk and pumpkin. Add to the flour mixture and gently combine. Using clean hands, form dough into a disc 11/4 inches thick.
  4. Place dough on lined baking sheet and use a knife to slice it into 8 equal wedges. Bake for 25 minutes, until golden. Remove from oven, move scones slightly away from each other, return to oven and bake another 4 minutes. Enjoy! You can store scones for 4 to 5 days in an airtight container in the refrigerator.