Mmm…what’s more homey than warm spicy scones, fresh from the oven! I find these easy scones less fussy than muffins. (I also love getting my hands into baked creations!) Pumpkin puree is an excellent anti-oxidant rich food and an excellent moist replacement for oil or butter in baked goods. That simple switch translates into significantly reduced fat calories. Freeze extras scones for best freshness. Simply re-warm in a microwave for 30-60 seconds, or wrap in foil in a toaster oven to freshen leftovers.
2 cups whole-grain pastry flour (Gluten-free: 1 cup each – Bob’s Red Mill *All-Purpose Flour + *Bisquit & Baking Mix)
1 1/4 cups rolled oats (Gluten-free if needed)
1/2 cup “natural” dry cane sugar (I use Sucanat)
Pumpkin Spice Scone
1 Tbsp baking powder
1/4 tsp salt
2 tsp each ground cinnamon and ground ginger
1/4 tsp each ground cloves and ground nutmeg
2 Tbsp chia seeds, ground
14-oz can pumpkin -or- sweet potato (397g)
1/2 cup water
1/2 cup dried cranberries -or- raisins
1/4 cup raw pumpkin seeds -or candied ginger (optional-for garnish)
Apple Butter (from last weeks post) -or- store bought (optional for spreading)
1. Preheat oven to 375F. Line 2 baking sheets with parchment paper.
2. Grind the chia seeds. In a large mixing bowl, combine chia, flour, oats, sugar, baking powder, salt, spices, and dried fruit.
3. Scoop out the can of pumpkin, and add the water to the dry ingredients. With a rubber spatula or wooden spoon mix in the moist ingredients to incorporate.
4. Using a small handful of flour, dust a large cutting board or your counter top. With your “floured” hands pull the sides of the dough together and transfer it out onto the floured board counter. Using you hands and adding more flour as needed to keep it from sticking, fold the dough it into a large round ball. Break the dough into two pieces, flouring the counter again if needed, and form into disk-shapes. Press or roll dough so it is about 3/4” thick.
5. With a large knife cut the disks (being very careful not to cut the counter…or you can transfer to a floured board) into 6 pieces by cutting in half, then into thirds. Transfer each scone to the lined baking sheets.
6. Decorate with several pumpkin seeds, or chopped candied ginger. Bake for 15-18 minutes until lightly browned. Cool and serve with apple butter (optional).