Whole Wheat Pumpkin Pecan Raisin Scones

I don’t remember exactly when my love of scones began, but, of any coffee shop baked good, a scone is almost always my choice.

According to Wikipedia scones originated in Scotland, and is a basic component in the Devonshire English Tea. They were originally made with some type of grain like oat, barley, or wheat and very dense because baking powder was not well known or used. Scones can also be made sweet or savory…(rosemary peppercorn scones are delicious with a bowl of hot soup). Also, scones can often be glazed on top with a light, sugary glaze.

There are many different types of scones, but most scones are made with cold butter. That is where this recipe detours a bit. I like to use solid coconut oil in my scones versus butter, for the health benefits of the coconut oil, and also because I think it gives the scones lovely flavor and texture. Also, these are round scones that you drop onto the baking sheet, easier than rolling out and cutting triangles in my opinion. Maybe not as pretty, but just as delicious.

This scone recipe is simple, and if you’ve never made scones before I think it would be a great one to start with. 🙂
Alright, let’s get baking!

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Whole Wheat Pumpkin Pecan Raisin Scones

2 c whole wheat flour
1 1/2 t cinnamon
1/2 t ginger
1/2 t nutmeg
1 t baking powder
1/2 t baking soda
1/4 c sucanat (brown sugar would work too)
6 T extra virgin coconut oil, solid

1/2 c buttermilk
1/2 c pumpkin puree (pure pumpkin)
1/2 c raisins
1/2 c pecans, chopped

Preheat your oven to 400 degrees.
In a medium bowl add the wheat flour, spices, baking powder and soda, and sucanat, and stir until well mixed. Drop in the coconut oil by tablespoon and cut in with a pastry cutter or a fork until the mixture resembles cornmeal. You don’t want the mixture to have any big lumps, it should all be uniform, like sand. 🙂
At this point you will want to stir in the raisins & chopped pecans.

Now in a separate bowl mix your buttermilk and pumpkin, and whisk together. Add this mixture to the flour mixture and stir until JUST combined. You don’t want to mix the dough too much or your scones will turn out tough, rather than light and moist.

Drop the scones onto a lightly greased baking sheet. I use an ice cream scoop to do this as it makes them about the right size. Bake the scones for about 15-20 minutes, but watch the scone bottoms that they don’t get too brown. Let cool just a few minutes on a cooling rack, and then serve warm with raw honey.

TIPS:
* If you are not used to full whole wheat baked goods start with 1c. wheat flour, and 1c. white. This ratio will help ease you and your family in to eating more nutrient dense goodies. 🙂
* You can use butter, 6 tbsp, instead of the coconut oil if you want to. Personally, I love the flavor and texture that coconut oil brings to baked goods, but it could be an acquired taste.
* Be creative with the recipe: cranberries for raisins, or walnuts for pecans, coconut, etc.
* Feel free to top these scones with jam, honey, or whatever you like to put on scones. I eat them plain, because right out of the oven they taste amazing. 

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What is your favorite baked good to order in a coffee shop? Have you ever made scones before?

Happy Baking!!

Liesl

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