Friday, October 22, 2010

Pumpkin Scones Akin to Starbucks (with a Healthy Twist)

Let's get real here, folks.  Y'all know I adore healthy foods: real, whole, slow, soaked, raw, fermented, home-cooked...  I'm all about it.  But sometimes I forget to soak grains and flours the night before, or am just plum tuckered out at the end of the day.  So... sometimes I give myself a little slack.  It's okay to do that sometimes, you know.  Instead of spending a fortune at Starbucks and filling our family with refined yach (that just shouldn't taste so darn good), here's a little treat we indulge in from time to time.  You can make these the day before; they'll keep okay.  Or... you can double the recipe, eat some today, and some tomorrow.  Maybe.

Thanksgiving is a'comin' and these would make a tasty breakfast for Turkey Day...

As-Healthy-As-It-Gets Pumpkin Scones Akin to Starbucks
Makes 6 large scones (picture the ones at Starbucks)
Prep time: 15 minutes.  Bake time: 14-16

2 cups spelt flour (freshly-milled is preferred)
1/4 cup rapadura
1 Tablespoon non-aluminum baking powder
1/4 teaspoon baking soda
1/2 teaspoon Celtic sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
6 tablespoons chilled butter
1/2 cup pumpkin (or kabocha) puree
3 Tablespoons buttermilk
1 egg
  1. Preheat oven to 425 degrees. 
  2. Combine dry ingredients (flour through spices) in a mixer.
  3. Set the mixer to a low speed and cut in chilled butter (slice butter like your'e generously buttering a slice of bread and drop the pieces of butter into the mixer, one at a time, while the mixer is on low).
  4. In a separate bowl, whisk the wet ingredients (pumpkin, buttermilk, and egg) together.  Keep the dry ingredients mixing on low and slowly pour the wet mixture in until it's well incorporated.  
  5. Form the dough into a ball.  Now squish the ball into a 1-inch-thick circle on a lightly-foured surface.  Slice the circle into 6 even pieces and set them on a baking sheet (preferably stoneware).  Into the oven they go.
  6. Bake for 14-16 minutes, or until the edges begin to slightly brown.
What the dough looks like before you cut it.

Now it's cut!

What they look like when they're done baking.
For the Glaze
  • 2 cups powdered sugar (if you want to avoid refined powdered sugar and you own a Vita-mix, get your Vita-mix recipe book out and make your own powdered sugar from evaporated cane juice, turbinado, or even rapadura)
  • 2 Tablespoons milk (whole, raw milk is preferred)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1 pinch cloves
  1. When scones are cool, mix ingredients until smooth.
  2. Dip the top of the scones into the glaze until they're well-covered, or drizzle glaze over the scones with a spoon.
Dipping scones into the glaze.
    Or, the drizzle method.



    1. Looks good! Gotta try it sometime :)

    2. um... can I just say yum?

      I am TOTALLY making these. thank you!

      amy in peru

    3. Yum!! I love Starbucks' scones, especially if there's pumpkin involved!

    4. I was just thinking of this recipe! I've made the "unhealthy" version years ago, & now I'm thrilled to see yours. Yum. Thanks!

    5. LOVE, LOVE, LOVE!!! These are GREAT, Katie!

    6. Yum! I love those Pumpkin Scones at Starbucks but I am even more excited about your recipe! Thanks for linking up every week!

    7. looks so it! happy weekend! :)

    8. ooooooh, what a yummy recipe and the pictures are amazing!!!! Such a great recipe for cool fall or winter months. Thank you for sharing!

      Thanks for linking up to Making Your Home Sing Monday!

    9. Looks so delicious! Thanks for sharing.

    10. Great recipe! I love these! On my list to make soon! I'm your newest followers!

    11. Wow, these look good. I love everything pumpkin. And scone. Thanks for this!!

    12. That looks SO yummy! I love the humor you use in your writing too. Makes you so relatable! (if that's a word...LOL)

      We'll have to try these sometime.

      Visiting from Moms the Word...


      Mary Joy

    13. i just made these and they are to die for! This recipe is a keeper. I've just book marked it so I never lose it. Thanks Katie!

    14. Sweet! I'm so glad you liked them, too! :)

    15. Thanks for joining the Thanksgiving Party!

    16. Yummy!! I love pumpkin scones and making a healthier version sounds great! So glad you linked these up!

    17. It's just oozing with deliciousness! T3T I'm like drooling here! LOL

    18. I never thought to use my stone to make scones. We love Spelt. This recipe looks so delicious.


    19. These look so great, thanks for linking them to Fat Camp Friday this week!

    20. Thanks a million for linking up to This Week's Cravings!

    21. These look unbelievable!

      Thank you for sharing at This Week's Cravings!

    22. Yummy. Looks delicious. Thanks for linking this to my new linky, Let's do Lunch. It is a great addition.

    23. Sheesh, these look good - very good, in fact. I have never actually eaten a Starbucks pumpkin scone, but I often stumble across people raving about them out there in the blogosphere. I keep thinking I need to rectify that, but I think I'll try your healthier version first and then I won't need to potentially get hooked on Starbucks :-)

    24. I used butternut squash instead of pumpkin; I substituted coconut oil for butter, almond milk for milk, and flaxseed gel for eggs. (Because one of my colleagues eats vegan). They turned out great! My one question is, how long are you suppposed to bake them after cutting? I just kept checking them and left them in about 10-15 minutes longer. However, my dough was more liquid because I increased the squash and added more water to soak the flour overnight.

    25. I LOVE that you soaked the flour! I cut the dough into scones uncooked, and then cook the scones for about 13-16 minutes. It's so good to know the recipe is so versatile. Thanks for sharing!

    26. Can you substitute coconut flour for the spelt? These sound delicious!

    27. I've not tried it with coconut flour yet, but the general rule of thumb with coconut flour is to use 1/4 coconut flour per cup of wheat flour and accompany 4 eggs with every cup of coconut flour used.

    28. Is the butter photo oversaturated...or is that butter REALLY that yellow? Wow. If it is really that yellow, where did you get it?

    29. It really was that yellow. Hooray for organic, grass-fed cows! :)

    30. Have you ever tried making these with sprouted spelt flour? I just ordered some and am eagerly awaiting its arrival, and this recipe just may be one of the first things I try. I wish I could make them right now!!

    31. I haven't used sprouted flour with this recipe, but I'd love to hear how yours turns out! :)

    32. Would there be a way to make something like this GAPS friendly? We just started GAPS and I am trying to get some creative ideas......

    33. I haven't played around with a grain-free version of this recipe yet.

    34. Let me know if you do, or If i get to it sooner then I can let you know how it goes :)

    35. This is the first scone recipe I successfully made. So easy to follow and they came out prefect!


    I value your feedback. Thanks for taking the time to share yours!


    Related Posts with Thumbnails