Wholemeal Scones with Pumpkin Cranberries and Pistachios
Have extra pumpkin purée? Enjoy a fall-inspired breakfast with these wholemeal scones with pumpkin, cranberries and pistachios.
- Prep time
- 10 min
- Cook time
- 17 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cup 304g (wholemeal) whole wheat flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/4 cup unsalted cold butter (cut into pieces)
- 1/2 cup dried cranberries
- 1/2 cup chopped pistachios
- 1/2 cup plain yogurt
- 1/2 cup purée
- 2 tbsp pumpkin purée
- 2 tbsp agave nectar
- 2 tsp turbinado sugar
- 2 tsp grated orange zest (optional)
Instructions
- 1
Preheat oven to 400ºF.
- 2
Line a baking sheet with parchment paper.
- 3
In a medium-sized bowl whisk together whole wheat flour, granulated sugar, baking powder, baking soda, salt, nutmeg and cinnamon.
- 4
Using your fingers mix in butter and squeeze butter into flour mixture until it resembles coarse crumbs.
- 5
Stir in dried cranberries and pistachios.
- 6
In a separate bowl, whisk together yogurt, pumpkin purée and agave nectar.
- 7
Pour yogurt mixture into flour mixture and mix with your hands until a rough dough is formed.
- 8
Turn dough onto a lightly floured work surface and shape into a circle or rectangle, about 1-inch thick.
- 9
Do not over mix the dough.
- 10
Cut into small squares or wedges.
- 11
Sprinkle turbinado sugar and orange zest (optional) over the wedges.
- 12
Place scones onto prepared baking sheet.
- 13
Bake in the hot oven for 15-20 minutes, or until golden brown.
- 14
Allow scones to cool on the baking sheet for five minutes.
- 15
Serve warm or place on a cooling rack to completely cool.