Happy Fall Y’all, we are just now beginning to see a drop in our 100 degree weather. Evening walks with our dog, Winston finally calls for a light sweater, but I would be crazy to say that I need boots when going outside. Regardless of the weather outside, when the calendar turns it’s page to October, the fall baking must occur. Fall baking is never complete without pumpkin, apples, cinnamon, nutmeg and the like.
I think I’ve said this before but I will say it again, I don’t know what it is about the season of Fall and people going crazy in their kitchens with baked goods. I figured it may have something to do with our human nature of wanting to give thanks to others. The sweltering summer has come to a close and new life in the fall is beginning again. I don’t know about you, but here in Texas we certainly do give thanks after surviving another summer and it’s brutal heat.
I wanted to try my hand at creating a scone recipe, much to my dismay it was harder than I thought. I thought I had found a great recipe online, I was so excited to try it out. After baking in the kitchen last night, I woke up and had to try one for breakfast.
Terrible.
It wasn’t crumbly like a scone should be, but it sure was dry.
Taste?
There was no taste except for the cardboard-like aftertaste.
So much disappointment flooded those scones, I was determined to make a better recipe. So began my adventure in the kitchen this morning. After an hour or so of tweaking the recipe quite a bit, we now have scones worth indulging in for breakfast ladies and gents. These pumpkin chocolate chip scones are muchhhh better in the taste category.
I present to you the “Pumpkin Chocolate Chip Oatmeal Scone”
INGREDIENTS
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup butter* (cut into slices)
- 1/2 cup semi sweet chocolate chips
- 3/4 cup canned pumpkin
- 1/3 cup canned coconut milk
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/4 cup rolled oats
RECIPE
- Pre-heat the oven to 350 degrees fahrenheit and prepare a baking sheet.
- In a medium sized mixing bowl, combine the canned pumpkin, canned coconut milk**, brown sugar and vanilla extract. Whisk ingredients together until they are well combined and evenly incorporated.
- In a large mixing bowl, combine the flours, pumpkin pie spice, baking powder and salt. Using a whisk, whisk ingredients together until all the flour is evenly mixed.
- Add the pats of butter into the flour mixture. Using a dough cutter (or your hands) work the butter into the flour mixture until it becomes crumbly.
- Toss the chocolate chips into the butter/flour mixture.
- Pour the pumpkin/coconut milk mixture into the mixing bowl with the flour. Using a spatula, incorporate the wet ingredients into the dry. Try not to over mix the dough.
- Lastly, add the rolled oats to the dough and knead the dough slightly so the oats are evenly distributed.
- Ball up the dough and place it on the prepared baking sheet, it should look like a giant ball of cookie dough. Slightly flatten it down so that it is about 1.5 inches thick and about 9 inches round. Pre slice the dough into 6-8 pie slices using a butter knife.
- Bake in the oven for 25 minutes.
- Remove the scones from the oven and pull the pie slices away from each other (may need to re slice the scones). This step ensures each side of the scone gets a crisp edge.
- Continue to bake for another 12-14 minutes depending on if you like your scones more moist or more crumbly.
- Enjoy the mornings with your pumpkin scones and warm coffee.
*I used butter from the brand “Earth Balance,” which is dairy and soy free. You can find this butter brand in the grocery store next to the original butter. Regular butter works just as well.
**You can use regular dairy milk or almond milk in this recipe. I used canned coconut milk because the consistency is very thick, almost like half-half or cream.
-Stephanie
This is an original Healthy Chew recipe – All Rights Reserved
All photos used in this article were taken by and for The Healthy Chew – All rights reserved
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email me at StephanieRackley@thehealthychew.org
