Food Challenge #5: Pumpkin Pecan Scones

Oh my…. these Pumpkin Pecan Scones are DELISH. Really, they are just a perfect blend of sweetness and crunchiness.

Let me tell you the story. I’ve been experimenting A LOT with pureed pumpkin. I’ve made ravioli, muffins, bread, pie, cheesecake, waffles etc. Well, it’s pumpkin season and one of my classes at the library was all about pumpkins… so I wanted to get creative. Anyway, a couple weeks back, while I was shopping at Whole Foods, I picked up a Pumpkin Pecan Scone. I loved it and decided that I just had to learn how to make it. As many of you know or have learned about me, is that I love to eat scones, muffins and breads. They are “healthier” then other sweet treats, since I make them low in sugar and substitute half the all-purpose flour with whole wheat flour, yet give that sweet satisfaction. Scones have become one of my favorites and I have learned how to make a few different varieties, even though the Maple Oatmeal Scone that started my whole “love of scones” is still my favorite, until today!

These pumpkin scones top the chart. You just have to try and make them. I rate them EXCEPTIONAL!

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/3 cup organic brown sugar
• ½ cup chopped pecans
• 1 tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• 1/8 tsp nutmeg
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted organic butter, room temperature
• 1/3 cup organic buttermilk
• ½ cup organic pumpkin puree
• 1 tsp pure vanilla extract
• 1 egg yolk for top of scones

Instructions:

1. Preheat oven to 400 degrees.
2. Combine all dry ingredients in large bowl: flour, brown sugar, pecans, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda and salt.
3. Cut butter into small cubes and add to flour mixture. Combine with a pastry blender or your hands until you have a crumbly mixture.
4. In separate bowl, whisk all wet ingredients: buttermilk, pumpkin puree and vanilla. Add to dry ingredients and combine until moistened.
5. On flour surface, form dough into square shape about 6” wide. Cut dough into triangles and place on parchment lined baking sheet.
6. In small dish, whisk egg yolk with a dash of water or milk. Brush tops of scones with egg wash and sprinkle with organic sugar.
7. Bake for 15-20 minutes or until golden brown.

Grade: A+

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