Monday, October 18, 2010

Whole Wheat Pumpkin Scones with Cinnamon Icing

I am on a mission to use more whole wheat flour in my cooking and baking. I'm really not a fan of whole wheat myself, but the rest of my family doesn't mind it at all. While I'm still trying to adjust to whole wheat pasta, my kids just gobble it up! Using whole wheat pastry flour or whole wheat white flour has made eating whole wheat easier for me.

One of my husband's favorite fall treats are pumpkin scones at Starbucks. We only go to Starbucks about twice a year so I really have no idea how he found these, but I've been promising to make pumpkin scones since last Fall. I finally got around to it last week when I happened upon this recipe at Tammy's Recipes. I made a few minor adjustments (of course!). I find that sometimes scones have a hard time baking up well without getting too brown, but these baked up perfectly as directed.

Whole Wheat Pumpkin Scones with Cinnamon Icing
 1 cup whole wheat pastry flour
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon pumpkin pie spice
6 Tablespoons butter, cold
1/3 cup pumpkin puree
1/3 cup buttermilk
6 Tablespoons brown sugar or sucanat
2 teaspoons vanilla

1/2 cup powdered sugar
1/2 teaspoon cinnamon
Enough milk to make icing, about 1 Tablespoon

In a large bowl whisk together flours, salt, cinnamon, pumpkin pie spice, nutmeg, and baking powder. Cut in butter until mixture is coarse.

In a small bowl whisk together pumpkin, buttermilk, sugar and vanilla.

Add wet ingredients to dry ingredients. Stir to mix. Knead mixture to form in to dough. Roll or pat dough in to a 3/4 inch high disk on a cookie sheet. Cut disk in to 6 or 8 pie pieces. Separate.

Bake scones at 425 degrees for 15 minutes.

Combine sugar and cinnamon. Stir in enough milk to make in to icing. Drizzle or brush icing on to hot, warm, or cooled scones.

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