Whole Wheat Pumkin Scones Recipe

Name: Whole Wheat Pumkin Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups white whole wheat flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/3 cup fine baker's sugar; 1 tablespoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 eggs; 1/2 tablespoon vanilla extract; 1/2 cup pumpkin puree; 1 tablespoon heavy cream (or milk); 1/2 cup unsalted butter (cubed or grated, then placed back in refrigerator until needed); 3/4 cup chopped pecans, toasted; raw sugar (or sparkling sugar) (optional); 1/2 cup mini chocolate chip (or raisins or dried apricots) (optional)

Servings: persons

2 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup fine baker's sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1/2 tablespoon vanilla extract
1/2 cup pumpkin puree
1 tablespoon heavy cream (or milk)
1/2 cup unsalted butter (cubed or grated, then placed back in refrigerator until needed)
3/4 cup chopped pecans, toasted
raw sugar (or sparkling sugar) (optional)
1/2 cup mini chocolate chip (or raisins or dried apricots) (optional)

1
- Preheat oven to 375 degrees. Grease a cast iron scone pan or line a baking sheet with parchment paper.
2
- In a medium-sized bowl, stir together the pumpkin, cream, vanilla and one egg until combined. Place bowl in the refrigerator while preparing the dry ingredients.
3
- In a large bowl, sift together the flour, salt, baking powder, and sugar. Stir in the cinnamon, nutmeg, ginger and cloves.
4
- Using a pastry blender, two forks or your fingers, quickly work the cold butter cubes into the dry ingredients. Work until the mixture resembles a crumbly, sandy mixture.
5
- Add the cold wet ingredients to the crumbly mixture using a rubber spatula. Only stir until combined.
6
- Carefully add 1/2 cup of the chopped pecans and any additional add-ins (chocolate chips, raisins, apricots). Reserve the remaining 1/4 cup chopped pecans to sprinkle on the top of the scones. Knead the dough briefly, if needed.
7
- Pour the dough out onto a lightly floured surface. Shape into a 7 inch square that is approximately 1 inch thick. Using a large knife, carefully cut the square into quarters. Then cut each quarter into four even pieces. Place on lined baking sheet or prepared cast iron pan.
8
- In a small bowl, beat the remaining egg with a fork. Using a pastry brush, brush each scone lightly with the egg. Sprinkle with raw or sparkling sugar and the remaining pecans.
9
- Bake for 16-17 minutes. Be careful not to overbake or the scones will dry out. Remove from pan to a wire rack to cool. Serve warm or store in an airtight container for up to a week.

879

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 cups white whole wheat flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/3 cup fine baker's sugar, and more.

Yes, Whole Wheat Pumkin 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.

That's it — enjoy your meal!

Whole Wheat Pumkin Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions