Greetings from Copenhagen and Happy Thanksgiving Eve. The days here are currently grey, cool, damp, and short! We’ve got to turn lights on when we eat dinner at 5pm. The weird energy saving lights (which are the only ones that fit in the fixture) take 15 minutes to fully illuminate and then make the room look green. So we light some candles, and call it cozy! Candles are great these days.
Another way to embrace these short days is to cozy up with a warm cup of tea or coffee in hand. Today I’m sharing my recipe for pumpkin scones–a small treat you can enjoy with your warm drink. I was working on this in September and October, and am finally getting around to posting it.
Why am I just getting around to posting it? It’s been due to some adjustments with my diet, the amount of work in the kitchen, and some necessary and contemplative time to think about my food blog. I’ve had some realizations over the past year and am sharing the thoughts on my mind and the convictions in my heart in a brutally honest post. I go deep, so it’s best shared in a separate post. Read it here if you like.
But first, let’s get to these scones!
I was at a formal event with my husband last weekend and someone at the party asked me how my food blogging was going. I told him I was working on a post to share my pumpkin scones recipe. He immediately made a face and said, “Scones? Those things are so dry!” I was so excited when he said that because while writing this recipe, my intent was to create a scone that was moist – almost cake-like. And these are! I was wishing that I had a sample in my purse for this guy to try! (Gary – I owe you a scone!)
In addition to not being dry, these particular scones are awesome for the following reasons!
- They’re gluten free, dairy-free, and corn-free.
- They’re naturally and lightly sweetened with only 2 teaspoons of honey.
- They’re moist. (I already said that, but it’s worth repeating – that’s how NOT dry they are.)
- They’re good for people who are on a low-carb diet, such as the Specific Carbohydrate Diet (SCD)
- They have some darn good nutritional stats and are high in protein and fiber. (see recipe notes nutritional info, calculated with and without the chocolate)
- You can make them in triangles or rounds. Variety is the spice of life.
- You can have them with chocolate chunks, chocolate drizzle, or plain. Options are nice.
Here’s where I started. This is the ratio of a basic scone.
2 parts flour : 2 parts liquid : 1 part egg : 1 part fat
However, when you’re baking with almond flour and coconut flour, this totally throws off the ratios since both flours have a significant amount of fat in them, unlike regular flour. You need to take the fat content and the moisture content into account. So after some math and some rounds of testing, I came up with these. I’ve made them with canned pumpkin and fresh pumpkin. You can use either! Just be sure to read the notes in my recipe about canned and fresh pumpkin.
You can find the recipe at the end of this blog entry. I just want to point out a few key things.
Sift your flours. This is what your flour looks like before it’s sifted after it’s been sifted. Sifting break up the clumps, encourages even baking, and keeps them light. Don’t skip this step!
This is what your dough will look like once everything is mixed in.
You can put your chopped chocolate pieces into the batter like this. Or you can melt your chocolate and drizzle it on top. If you want to drizzle chocolate on top of your scones, just be sure to let your scones cool before you apply the chocolate drizzle.
When you form your scones, simply drop 6 equal amounts onto your baking sheet. Then form them into triangles or rounds. You can do this with your hands.
You can make decorations on top of your scones with a fork. Here are some decorating options.
This was another batch where I made only a few lines of decoration.
Here’s a batch that have chocolate folded into the batter rather than drizzled on top.
I hope for two things. First…
I hope you find these easy to make and can manage to not eat them all in one day. These scones can be enjoyed as a dessert, a breakfast item, or something to pair with afternoon coffee/tea. This is what we’re having with coffee on Thanksgiving morning. I already ate 2 of them, which leaves only 4.
Thank you for reading my food blog. I wish you a lovely Thanksgiving!
I want to thank my Skat for being the most wonderful human I’ve ever known.
Thank you to my family and friends for being in touch while I’m overseas. I appreciate the Skype sessions, packages, and greeting cards (especially ones with Snoopy)!
Thank you to the new friends I’ve made in Denmark. I appreciate and am grateful to you all. Tina – you’re a warm heart, an honest taste tester, and a reliable resource for all of my questions about Denmark. Dan and Karina – thank you for including me into what feels like Danish family, and for teaching me a few Danish words (that I pronounce so poorly)!
Pumpkin Spiced Scones
Yield: 6 scones
1 cup almond flour (112g)
2 tablespoons coconut flour (14g)
1 teaspoon special baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1¼ teaspoons cinnamon
½ teaspoon grated nutmeg
¼ teaspoon cloves
¼ teaspoon ground ginger
1 tablespoon (12g) palm shortening
1 large egg
2 teaspoons (14g) honey
½ vanilla bean (seeds scraped out)
1/3 cup (2.8oz or 80g) fresh or canned pumpkin purée(see note)
30g dark chocolate (about 2 tablespoons)
- Preheat oven to 375°. Line a baking sheet with parchment paper.
- Mix almond flour, coconut flour, baking soda, special baking powder, salt, and spices, in a medium mixing bowl. Sift and set aside.
- Beat palm shortening until fluffy. (as fluffy as it can be since it’s such a small amount). I recommend a small bowl and a hand mixer for this since it’s not much shortening
- Add egg to palm shortening and beat well.
- Measure honey and place in a mini prep bowl. Add vanilla bean seeds to the honey and swirl into the honey to break it up. (It will look pretty and will smell really good!)
- Add honey to the wet ingredients and mix. Then add in the pumpkin purée and mix.
- Add dry ingredients to wet ingredients in two additions, beating well after each addition. You are using a small bowl and adding it all at once will make the flour “poof” all over and you don’t want to lose any of those dry ingredients.
- Fold in chopped chocolate OR save your chocolate to melt and drizzle over the top once baked and cooled.
- Form scones into the shape of your choice. I like to form a triangle or will sometimes form a ball and then lightly press down each scone with my fingers.
- Bake at 375° for 10 minutes. Halfway through baking, rotate the tray and moving it to the bottom rack. They’re done when they just start to brown on the outside.
- Let them rest on the baking sheet for 5 minutes and remove to a cooling rack.
- If you saved your chocolate to drizzle over the top, wait 30 minutes until scones are completely cool.
Nutritional Information Per Serving (1 scone –not including chocolate): 159 Calories, 12g Fat, 90mg Sodium, 8g Carbohydrates, 3g Fiber, 3g Sugar, 5g Protein
Nutritional Information Per Serving (1 scone –including chocolate): 178 Calories, 14g Fat, 91mg Sodium, 9g Carbohydrates, 4g Fiber, 4g Sugar, 6g Protein
- I’ve made these many times using canned pumpkin and have also made them several times with homemade pumpkin purée. Personally, I like them better with homemade pumpkin purée. But it’s good to know that you can use both. If using homemade pumpkin purée, let the pumpkin purée sit in a sieve over a bowl to drain out excess moisture for about 4 hours. When using canned pumpkin, you can use it straight out of the can.
- Don’t skip the step when you sift your flours. It encourages even baking and keeps the scones light.
- I tried this with maple syrup. I also tried this with a combo of agave and honey. I like honey “only” the best.
- Definitely move the baking sheet it to the bottom rack after 5-6 minutes. It helps the scones to not get too brown on the outside before the inside cooks.
- You don’t even need chocolate in or on these. We like to eat them plain as well. They’re delicious as is with tea or coffee.