If you like to get your hands “dirty” in the kitchen, here’s a fun & easy recipe for some seasonal scones. Instead of frosting them, I typically smear on a little real butter and some of Trader Joe’s pumpkin butter. — If you’re lucky enough to live near a TJ’s, go get some of this delicious spread. If not, these scones are great “as is” with your morning coffee or for an afternoon tea. Happy holiday season!
by Susan Greeley, MS, RDN
3 cups whole wheat pastry flour
2 1/2 cups rolled oats
2 1/2 tsp.baking powder
1/2 tsp baking soda
1/2 cup organic cane sugar
1 cup fresh cranberries, chopped
1 Tb. ground cinnamon
1/8 tsp salt
1 1/2 sticks butter, softened
1 can (15 ounces) pumpkin
1 1/4 cups buttermilk
2 tsp vanilla extract
Cornmeal or extra whole wheat pastry flour for flouring the work surface
Preheat oven to 425 degrees. Prepare a clean surface for spreading the dough. Have baking sheets nearby!
In a large mixing bowl, combine the flour, oats, baking powder & soda, sugar, salt and cinnamon. Stir in the chopped cranberries.
Cut the butter into the flour mixture. Using clean hands, work the butter into the dry mixture until it is fully incorporated and a crumbly dough results.
Make a well in the center and add the pumpkin, vanilla and buttermilk. Gently combine and mix until evenly combined. Do not knead the dough. A heavy, wet dough results.
Let dough stand 5 minutes for the oats to absorb some of the liquid.
Spread a small fistful of cornmeal onto clean surface. Turn half of the dough onto the surface and coat w/ cornmeal. Using your hands still, cut and place fist-sized scones onto baking sheet. Do the same with the second half of the dough. Bake scones for 17-20 minutes. Let cool on sheet for 15 minutes.
Serve with butter and honey or TJ’s “pumpkin butter” and enjoy!