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If you ever tire of pumpkin muffins or bread, try scones. They are ridiculously simple to make and even more delicious to eat.
By the end of this week you will be tired of all my pumpkin recipes. After all, it is almost the start of fall (Actually, I know fall is here. It was 40 degrees this morning!) and what better way to celebrate than with pumpkin!
There was half a container of mashed butternut squash in the fridge and my mother just couldn't resist baking some scones. Since this is my blog I get to post the recipe, but all the credit goes to her.
My dad didn't like the scones, because they were too fibrous for him. But we used squash so maybe pumpkin would be different? I don't know. You can try and see if they come out differently.
The scones keep all the deliciousness of a pumpkin muffin in the form of a scone. Moist, delicious, spicy, pumpkiness. Come on, what could be better than that?
2 c. almond flour
1/4 t. salt
1/2 t. baking soda
2 t. cinnamon
1 1/2 t. nutmeg
1/4 t. cloves
1/4 t. ground ginger
2 eggs, beaten
1/4 c. grape seed oil
1/3 c. honey
3/4 c. canned pumpkin or mashed butternut squash
3/4 c. dates, chopped and pitted (omit if using chips)
1 c. cinnamon or butterscotch chips (optional, but highly recommended)
1. Preheat oven to 350 degrees F. Line 1 or 2 large baking sheets with parchment paper, depending on how big you like your scones.
2. In a large bowl, mix together the almond flour, salt, baking soda, cinnamon, nutmeg, ginger, and cloves. In a medium bowl, whisk together the grape seed oil, honey, and eggs. Blend the wet ingredients with the almond flour mixture until completely combined. Stir in the pumpkin. Fold in the dates and cinnamon chips.
3. Drop the batter in 1/4 c. 2 inches apart on baking sheet if you like smaller scones. If, however, you like larger scones, scoop up batter in 1.4 c. with quite a bit of overflow and drop on baking sheet. This should make about 9 scones.
4. Bake for 12 to 17 minutes, until golden brown, or when toothpick inserted in center of scone comes out clean.
5. Let the scones cool for 30 minutes before serving. But who has that kind of time? Letting them sit for 15 or eating one straight away is fine, too. Just don't blame me if you burn your tongue.
Inquiry of the Day:
Do you try to put pumpkin in everything when fall comes around?
I know I do. The first thing I think of when someone says the word "fall" is pumpkin pie.
By the end of this week you will be tired of all my pumpkin recipes. After all, it is almost the start of fall (Actually, I know fall is here. It was 40 degrees this morning!) and what better way to celebrate than with pumpkin!
There was half a container of mashed butternut squash in the fridge and my mother just couldn't resist baking some scones. Since this is my blog I get to post the recipe, but all the credit goes to her.
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| Goes perfect with Chai tea or a spiced latte |
My dad didn't like the scones, because they were too fibrous for him. But we used squash so maybe pumpkin would be different? I don't know. You can try and see if they come out differently.
The scones keep all the deliciousness of a pumpkin muffin in the form of a scone. Moist, delicious, spicy, pumpkiness. Come on, what could be better than that?
2 c. almond flour
1/4 t. salt
1/2 t. baking soda
2 t. cinnamon
1 1/2 t. nutmeg
1/4 t. cloves
1/4 t. ground ginger
2 eggs, beaten
1/4 c. grape seed oil
1/3 c. honey
3/4 c. canned pumpkin or mashed butternut squash
3/4 c. dates, chopped and pitted (omit if using chips)
1 c. cinnamon or butterscotch chips (optional, but highly recommended)
1. Preheat oven to 350 degrees F. Line 1 or 2 large baking sheets with parchment paper, depending on how big you like your scones.
2. In a large bowl, mix together the almond flour, salt, baking soda, cinnamon, nutmeg, ginger, and cloves. In a medium bowl, whisk together the grape seed oil, honey, and eggs. Blend the wet ingredients with the almond flour mixture until completely combined. Stir in the pumpkin. Fold in the dates and cinnamon chips.
3. Drop the batter in 1/4 c. 2 inches apart on baking sheet if you like smaller scones. If, however, you like larger scones, scoop up batter in 1.4 c. with quite a bit of overflow and drop on baking sheet. This should make about 9 scones.
4. Bake for 12 to 17 minutes, until golden brown, or when toothpick inserted in center of scone comes out clean.
5. Let the scones cool for 30 minutes before serving. But who has that kind of time? Letting them sit for 15 or eating one straight away is fine, too. Just don't blame me if you burn your tongue.
Inquiry of the Day:
Do you try to put pumpkin in everything when fall comes around?
I know I do. The first thing I think of when someone says the word "fall" is pumpkin pie.
love love love! i'll take pumpkin anyway i can get it!! :)
ReplyDeleteMe too! It's my favorite vegetable! (Are pumpkins a vegetable or a starch?) Thanks for visiting! :D
DeleteI will try to add pumpkin to anything! I have never had pumpkin scones before though. Must try! :)
ReplyDeleteThey are a must try! Thanks for commenting!
Delete