Cinnamon-pumpkin scones (photo recipe)
Procedure
- whole wheat flour, 1 - 1/4 cup
- semi-coarse flour, 3/4 cup
- brown sugar, 2 tbsp
- baking powder, 2 tsp
- baking soda, 1/2 tsp
- salt, 1/4 tsp
- ground cinnamon, 1 tsp
- nutmeg, 1/4 tsp
- ginger, 1/4 tsp powdered
- ground cloves, 1/4 tsp
- ground allspice, 1/4 tsp
- pumpkin puree, 1/2 cup
- vanilla extract, 1 tsp
- Greek yogurt, 4 tbsp
- butter, 2 PL
- milk, 1/4 cup
- granulated sugar, 2 tbsp
- ground cinnamon, 1/2 tsp
- In a larger bowl I mixed the flours, if you want you can divide the semi-coarse flour into 1/2 all-purpose and 1/4 almond flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, ground allspice and nutmeg.
- In a small bowl, I mixed pumpkin puree, yogurt, and vanilla extract.
- I grated the butter into the flour mixture and mixed it in. When I had pea-sized balls of flour and butter, I added the milk and mixed until the dough held together.
- Then I turned the dough out onto a floured board. I sprinkled more flour on it and kneaded it a few times. If the dough is sticky, I added more flour (I had to). Then I rolled it out into a circle, about 1.5-2 cm thick. Then I cut the dough into eight pieces. I leave the shape and size up to each person. I prepared a sprinkle of sugar and cinnamon. I turned on the oven to 200 degrees.
- I placed them on a baking sheet lined with parchment paper. I brushed them with milk and sprinkled them with a cinnamon-sugar mixture. I baked them in the oven for 12-15 minutes or until the scones were golden brown.
- After baking, I left them on a wire rack to cool.
- While they were cooling, I made a frosting with 1/4 cup sugar (I used maple sugar), 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 3-4 tbsp milk. I then spread it over the partially cooled scones.
- Final tip: They go very well with sour cream. Just plain, but you can also add cream with cinnamon, nutmeg. They are also very good with pumpkin spice latte. You can also add 2-3 tablespoons of butter to the remaining sprinkles and mix. Then just spread on the scones and enjoy.
1 In a larger bowl I mixed the flours, if you want you can divide the semi-coarse flour into 1/2 all-purpose and 1/4 almond flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, ground allspice and nutmeg.
2 In a small bowl, I mixed pumpkin puree, yogurt, and vanilla extract.
3 I grated the butter into the mixed flour and mixed it in. When I had pea-sized balls of flour and butter, I added the milk and mixed it in until the dough held together.
4 Then I turned the dough out onto a floured board. I sprinkled more flour on it and kneaded it a few times. If the dough is sticky, I added more flour (I had to). Then I rolled it out into a circle, about 1.5-2 cm thick. Then I cut the dough into eight pieces. I leave the shape and size up to each person. I prepared a sprinkle of sugar and cinnamon. I turned on the oven to 200 degrees.
5 I placed them on a baking sheet lined with parchment paper. I brushed them with milk and sprinkled them with the cinnamon-sugar mixture. I baked them in the oven for 12-15 minutes or until the scones were golden brown.
6 After baking, I put them on a wire rack to cool.
7 While they were cooling, I made a glaze of 1/4 cup sugar (I used maple sugar), 1/2 tsp cinnamon, 1/4 tsp nutmeg and 3-4 tbsp milk. I then spread it on the partially cooled scones.
8 Final tip: They go very well with sour cream. Just plain, but you can also add cream with cinnamon, nutmeg. They are also very good with pumpkin spice latte. You can also add 2-3 tablespoons of butter to the remaining sprinkles and mix. Then just spread on the scones and enjoy.
