Pumpkin Ginger Almond Scones Recipe

Name: Pumpkin Ginger Almond Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 cups all-purpose flour; 1 cup whole wheat pastry flour; 1/2 cup sugar; 1 tablespoon baking powder; 1/4 teaspoons salt; 2 teaspoons cinnamon; 3 tablespoons dried candied ginger chips; 1/2 cup sliced almonds; 1/2 cup dark chocolate chips; 1 1/3 cups heavy whipping cream; 1 cup canned pumpkin/pumpkin puree; 2 teaspoons almond extract; 1 tablespoon sugar, for dusting the scones before baking

Servings: persons

1.5 cups all-purpose flour
1 cup whole wheat pastry flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoons salt
2 teaspoons cinnamon
3 tablespoons dried candied ginger chips
1/2 cup sliced almonds
1/2 cup dark chocolate chips
1 1/3 cups heavy whipping cream
1 cup canned pumpkin/pumpkin puree
2 teaspoons almond extract
1 tablespoon sugar, for dusting the scones before baking

1
Position the rack in the upper 1/3 of the oven and then preheat the oven to 375 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
2
In a large bowl, whisk together the flours, sugar, baking powder, cinnamon and salt. Then mix in the sliced almonds, ginger chips and chocolate. chip. Set aside.
3
In a 2nd large bowl, whip the cream until soft peaks form. Add the almond extract and canned pumpkin and mix these ingredients into the whipped cream until it is a uniform orange in color.
4
Fold the whipped cream/pumpkin mix into the dry ingredients until it forms a sticky mass of dough. (I often will need to finish mixing the dough by hand).
5
Dust a work surface with flour, and then transfer the dough on the work prepared work surface. Kneed the dough a few times to shape it. Afterwards, dust your hands with more flour and shape the dough into a disk shape that is ~!/2 inch diameter.
6
Cut the circle into 8 wedges, then separate the wedges over the surface of the baking sheet. With the remaining 1 tablespoon of sugar, sprinkle over the tops of the scows.
7
Bake in the oven for 30-35minutes, or until they are golden-brown color.

911

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1.5 cups all-purpose flour, 1 cup whole wheat pastry flour, 1/2 cup sugar, 1 tablespoon baking powder, and more.

Yes, Pumpkin Ginger Almond Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Ginger Almond Scones

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