Pumpkin Ginger Scones
The sights, sounds and smells of Fall are in the air and the mornings are cooler. School has been in session for weeks now and hopefully the kids have settled into a routine that allows for a healthy breakfast.
But if you still find yourself running around in the morning with many days that they need a grab-n-go breakfast or a pick-me-up-snack midmorning, these Pumpkin Ginger Spice Scones are packed full of nutritious deliciousness. Make up a batch and they will be gobbled up in a day or two. You can easily double the batch and freeze some.
Ingredients
1 cup whole wheat flour (plus additional ½ cup flour when kneading dough)
1 cup old fashioned oats
¼ cup hemp seed
¼ cup oat bran
2 Tablespoons chia seeds
2 Tablespoons ground flax meal (I leave this out because Flax seed bothers my stomach)
1 Tablespoon baking powder
½ teaspoon baking soda
1 Tablespoon pumpkin pie spice
1 teaspoon cinnamon
½ cup crystallized ginger chopped fine
½ cup cold butter
¼ cup undenatured whey pumpkin protein powder (you can substitute vanilla)
5 Tablespoons honey
½ cup pumpkin puree
1 cup plain greek yogurt
Mix all dry ingredients in a large bowl. Add chopped crystallized ginger to dry ingredients. Cut cold butter into the dry ingredients with ginger until resembles small meal. In a small bowl, mix honey, pumpkin puree and yogurt. Fold wet ingredients into dry in the large bowl. Only stir until dry ingredients are moist so scones stay light and fluffy. Roll dough out into a large rectangle 1 inch thick on a floured board and cut into scone sized squares, triangles or circles. Place on a lightly greased cookie sheet and bake in a 425 degree oven for 20 minutes. Yields 25 small scones or 12 large scones.
- 1 cup whole wheat flour
- 1 cup old fashioned oats
- ¼ cup hemp seed
- ¼ cup oat bran
- 2 Tablespoons chia seeds
- 2 Tablespoons ground flax meal
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ cup crystallized ginger chopped fine
- ½ cup cold butter
- ¼ cup undenatured whey pumpkin protein powder (you can substitute vanilla)
- 5 Tablespoons honey
- ½ cup pumpkin puree
- 1 cup plain greek yogurt
- Mix all dry ingredients in a large bowl.
- Add chopped crystallized ginger to dry ingredients.
- Cut cold butter into the dry ingredients with ginger until resembles small meal.
- In a small bowl, mix honey, pumpkin puree and yogurt.
- Fold wet ingredients into dry in the large bowl.
- Only stir until dry ingredients are moist so scones stay light and fluffy.
- Roll dough out into a large rectangle 1 inch thick on a floured board and cut into scone sized squares, triangles or circles.
- Place on a lightly greased cookie sheet and bake in a 425 degree oven for 20 minutes.
- Yields 25 small scones or 12 large scones.