Pumpkin Scones
SERVINGS: 8 SCONES | PREP TIME: 10 MIN | COOK TIME: 15 MIN
It may sound like a stretch.
There are a lot of really great granolas out there. Could this possibly be the best? Well in my opinion, yes. I've tested recipe after recipe, bought every packaged brand imaginable, and I feel confident in saying that this is the one. Plus, I collaborated with my darling cousin Portia so there's a little extra love poured into this one. But don't worry, it's still ridiculously easy, kitchen sink (aka highly adaptable) granola. Pin it, bookmark it, print it, do whatever you need to do to make sure you give this guy a try. You won't regret it.
Recipe Notes
Portia sometimes makes hers with dried fruit added after cooking, but for the most part we both agree, just oats and nuts make a solid granola. But, do what inspires you! As I mention above, the beauty of this recipe is that it's highly adaptable.
Oats. Make sure you're using old fashioned, and not the quick cooking style oats. You want the full flakes to stand up to all the nuts.
Nuts. Okay so there are a lot of nuts in this recipe. It's necessary. But, you can use the same proportions of whatever you have on hand to make it easier on you. Cashews and walnuts would be great in this one! Sunflower seeds in place of pumpkin seeds. You do you. Also, we fully recognize that nuts aren't exactly cheap. We recommend buying in bulk whether at the grocery store, online, or at Costco or BJs.
Honey & Flaked Sea Salt. This is arguably the most important "secret" ingredient combination. Honey is the sweetener we insist you use. Don't try to sub maple syrup or any other kind of liquid sugar. Honey adds a complex flavor and texture that cannot be replaced. And for the salt... flaked salt adds a layer of salty inconsistency, and that's a good thing. Getting a salty bite every so often is exactly what makes it good. Fine salt gets too evenly mixed and totally removes the YUM factor.
For Yogurt & Granola. I like a double cream yogurt (not quite greek yogurt, but not as liquid-y as regular yogurt), and Stonyfield makes an excellent version. Double cream yogurt holds its own against the heavy granola, but still finds its way into the nooks and crannies without becoming one solid mass (which happens with super-thick greek yogurt). You can see I have a science here!! Don't forget any mixed berries or fruit you have on hand, a drizzle of honey and a pinch more of flaked sea salt. You'll be in yogurt and granola heaven, I promise.
**UPDATE: Baking time and temp. I’ve adjusted this recipe’s cook time and temp to reflect a lower temperature. Baking this granola for a longer duration at a lower temperature is the best way to get the most desirable color and texture. Sometimes I crank up the heat to 300 (the original recipe’s temp) if it’s not moving along the way I prefer or if I am short on time, however it does brown/burn much more quickly and less evenly. I tend to make this recipe by feel these days, and don’t be afraid to do the same. The hour variation in cooking time below (2-3 hours) accounts for different ovens and preferences. Keep an eye on it and find your sweet spot!
Pumpkin Scones
SERVES: 6 SCONES
PREP TIME: 10 MIN | COOK TIME: 15 MIN
INSTRUCTIONSPreheat oven to 425 degrees and line a baking sheet with parchment paper.
In a large bowl mix together all of the dry ingredients.
Cut in cold butter into the dry mixture using a pastry cutter, a clean hand, or a food processor.
Add the candied ginger and mix to incorporate.
In a medium liquid measuring cup, mix together all of the wet ingredients and then gently stir into dry ingredients until just incorporated.
Dump scone dough onto parchment lined baking sheet and form a large, even disc. Cut into 8 wedges and slightly pull apart so there is space between each scone.
Melt about a tablespoon of butter and brush on top for crisp, brown scones. Bake for 14 minutes until golden brown and firm to the touch. Glaze immediately and top with candied ginger
For the Glaze. Whisk together all glaze ingredients and set aside to be used immediately.
INGREDIENTS FOR SCONES2 cups flour
7 tbsp sugar (which is also 1/4 c. + 3 tbsp)
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
6 tbsp cold butter, cubed
1/4 cup candied ginger pieces, plus more for garnish
1/2 cup pumpkin puree
1/4 cup half & half
1 large egg
1 tbsp molasses
INGREDIENTS FOR GLAZE3/4 cup powdered sugar, sifted or without clumps
1/4 tsp. salt
1/8 tsp. ginger
1/8 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. nutmeg
3 tbsp pumpkin puree