breakfast · Desserts · snacks · vegetarian

Whole Wheat Pumpkin Spice Scones



1/2 cup 1% buttermilk

1 large egg

1 tsp vanilla extract

5 tbsp pure pumpkin puree

1/4 cup packed dark brown sugar

1 cup whole wheat flour

1 cup all purpose flour

1 tbsp baking powder

2 tsp pumpkin pie spice

1/4 tsp nutmeg

1/4 tsp cinnamon

1/2 tsp salt

3 tbsp very cold unsalted butter cut into small pieces

Preheat the oven to 375 degrees F. Line a baking sheet with tin foil.  In a medium bowl, whisk together the buttermilk, egg, vanilla, pumpkin puree and brown sugar.  In a large bowl, whisk together the flours, baking powder, pumpkin pie spice, nutmeg, cinnamon and salt. Cut in the chilled butter until the mixture resembles coarse meal. Add the buttermilk mixture and stir until just moist.  Turn the dough onto a floured work surface and knead light four times with floured hands. Transfer the dough to the baking sheet and shape into a 9-inch round about 3/4 inch thick. Using a knife, cut the dough all the way through into 12 wedges.  Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack and let cool

Recipe from Skinnytaste cookbook


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