Whole-Wheat Pumpkin Scones

• 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*
• 
1/2 cup (1 stick) unsalted butter, cubed or grated, then placed back in refrigerator

• 3/4 cup chopped pecans, toasted

• Raw sugar or sparkling sugar (optional)
• 
1/2 cup mini chocolate chips or raisins or dried apricots (optional)

Directions:

Preheat oven to 375 degrees. Grease a cast iron scone pan or line a baking sheet with parchment paper.


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.


In a large bowl, sift together the flour, salt, baking powder, and sugar. Stir in the cinnamon, nutmeg, ginger and cloves.
 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.


Add the cold wet ingredients to the crumbly mixture using a rubber spatula. Only stir until combined.
 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.


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.

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.


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.