Pumpkin Scones from The Coastal Table

    Even though the thermometer seems to be unsure, the calendar is telling us that fall has officially arrived! In my kitchen, the change in seasons sets off my culinary alarm. Vats of chicken stock simmer on the stovetop, apple butter reduces in the crock-pot, and the sweet smell of roasting pumpkins wafts out of the oven.

    One of the very first recipes I made from Karen Covey’s The Coastal Table: Recipes Inspired by the Farmlands and Seaside of Southern New England was for her whole wheat pumpkin scones. Karen’s unique choice of seasonings and spices enhances the pumpkin’s signature flavor and delivers it in a flaky, buttery scone. Her use of whole wheat pastry flour gives the scones a satisfying bite, making it a great addition to any breakfast or tea tray.

    This recipe calls for a half a cup of canned pumpkin. If you want to use up the whole can in one fell swoop, simply double the recipe. Shape, wrap, and freeze the extra, uncooked scones to bake whenever guests or cravings arrive. (Add a few minutes of baking time if baking directly from the freezer.)

    whole wheat pumpkin scones

    Recipe from The Coastal Table by Karen Covey

    2 cups whole wheat pastry flour
    ½ cup sugar
    1 tablespoon baking powder
    ½ teaspoon kosher salt
    ¾ teaspoon ground cinnamon, divided
    ½ teaspoon nutmeg
    ½ teaspoon ground ginger
    1/8 teaspoon ground cloves
    6 tablespoons unsalted cold butter, cut into pieces
    ½ cup canned pumpkin
    3-4 tablespoons heavy cream, divided
    1 extra large egg
    1 teaspoon vanilla extract
    1-2 teaspoons turbinado sugar, for garnish

    1. Preheat oven to 425 degrees F.
    2. Line a baking sheet with parchment paper and set aside.
    3. In a large bowl, combine flour, sugar, baking powder, salt, ½ teaspoon cinnamon, nutmeg, ginger, and cloves. Using a pastry cutter, fork, or by hand, cut in butter and mix until coarse crumbs form. Be sure to do this fairly quickly so butter stays nice and cold.
    4. In a medium bowl, whisk together pumpkin, 2 tablespoons heavy cream, egg, and vanilla until well combined.
    5. Fold in wet ingredients into dry ingredients, then form into a ball (dough should hold together nicely and not be too crumbly). Stir in an additional 1 tablespoon of cream if the dough is too dry.
    6. Turn dough out onto a lightly floured surface and form into a circle, about 1-inch thick. Cut dough into 8 equal wedges. Place on prepared baking sheet, leaving about ½-inch space between them. Brush tops with remaining 1 tablespoon cream.
    7. In small bowl, combine turbinado sugar and remaining ¼ teaspoon cinnamon. Sprinkling a bit of cinnamon sugar over top of each wedge and bake until golden brown and a toothpick comes out clean, about 15-20 minutes. Remove from oven and allow scones to cool slightly before serving.

    Cook’s note: You can make smaller scones by using a cookie cutter and cutting the dough into smaller rounds. Turbidino sugar (or sugar in the raw) gives the scones an unexpected sweet surprise on top.