I’m currently sitting in a busy Starbucks (it’s 8:45 am), with the goal of writing this post before going to the kids’ school for a Thanksgiving gathering. Across from me is a case full of pleasantly-lit pastries, including a tray of pumpkin scones. ‘Tis the season.
Today I was planning to share my favorite things from October, but I decided last minute (as in 5 minutes ago) to skip over favorite things in favor of sharing today’s recipe: pumpkin scones. We’ll get to the favorite things chat next time. I think you need today’s recipe sooner than later.
These scones are ideal to make for a Thanksgiving brunch, or as a special weekend breakfast during the colder months. Speaking of, there’s colder weather headed to Florida next week. Woohoo!
The scones are made with einkorn flour. Einkorn is known as the oldest variety of wheat making it an “ancient” grain. The ancient grain is believed to have originated in the Tigris-Euphrates region and is possibly the main grain referenced in the earliest accounts of the Bible. To put it simply, einkorn is the wheat men were eating in the earliest days before modern day wheat varieties. While modern wheat has undergone hybridization, einkorn still holds true to its original properties. Einkorn is slowly gaining popularity, but is still grown in only a few regions in Europe.
The sweet, ancient grain has a lighter texture and taste than modern day wheat, and contains a more favorable gluten ratio. People with minor gluten sensitives may be able to consume einkorn without the issues associated with whole wheat due the lack of D-genome, however, einkorn is not gluten-free.
A Live Simply reader friend also emailed me recently and shared, “I recently read the book ‘Wheat Belly’, and it talks about how einkorn is the only wheat flour that is acceptable to use.” I personally haven’t read this particular book, but I think it’s pretty cool that the author (who I believe is anti-wheat) puts out an endorsement (so to speak) for einkorn.
The rest of the ingredients used to make these scones are very basic: butter, quality cream, salt, and a leavening agent. Pumpkin, cinnamon, and nutmeg are added to these scones to make them a special fall treat. Pumpkin doesn’t have a ton of flavor, so the real flavor comes from the cinnamon and nutmeg, as well as the maple frosting.
The scones can be made a day in advance, if needed, and stored in the fridge. But, of course, there’s nothing like a freshly-baked scone, so if you can do that, do it! You won’t regret it.
Einkorn Pumpkin Scones with Maple Glaze
- 3 cups all-purpose einkorn flour (330g)
- 1 TB baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg fresh ground is tastiest
- 1/2 cup unsalted butter (8 TB) cold and cubed
- 1/2 cup pumpkin puree (112g)
- 1/3 cup heavy cream (82g)
- 1 egg
- 2 TB honey or pure maple syrup
- 3/4 cup organic powdered sugar (102g)
- 2 TB pure maple syrup
- 1 TB heavy cream
- 1/2 tsp pure vanilla extract
- pinch salt
- pinch nutmeg (optional) fresh ground is tastiest
- large bowl
- small bowl
- sheet pan
- parchment paper optional
- Preheat the oven to 350F.
- Whisk the dry ingredients together in a large mixing bowl.
- Cut the butter (using your fingers or a pastry cutter) into the flour, until it resembles coarse crumbs.
- Whisk the wet ingredients together in a small mixing bowl.
- Add the wet ingredients to the dry ingredients and combine as much as possible with a wooden spoon. You'll probably need to finish with your hands (gently kneading the dough until well combined). Just don't overwork the dough.
- Turn the dough out onto a lightly floured surface. Using your hand/fingers, shape the dough into a disc that is 1” thick.
- Cut the dough into 8 triangles.
- Place the scones on a parchment-lined baking sheet, and bake for 20-25 minutes until golden brown around the edges and the surface has cracked.
- Allow the scones to cool before topping with the glaze.
- Whisk together the glaze ingredients: powdered sugar, maple syrup, cream, vanilla, salt, and (optional) nutmeg. I prefer thick glaze. If you'd like a thinner glaze, add another tablespoon of cream (or maple syrup).
- Once the scones are cool, spoon the glaze over each scone. Use the back of a spoon to spread the glaze over the scones.
These are fantastic and so delicious. I made them to share with a morning group of ladies and they loved them too! And perfect for this thanksgiving season. Thank you
So glad you enjoyed them!
Do you think we could try to make this dairy free by subbing the heavy cream with coconut milk?
I use coconut milk alot in other recipes to make it dairy free!
Hey Gen, Definitely, just make sure it’s the canned coconut milk vs. a carton.
I made these yesterday morning for breakfast. I used 360 g all-purpose einkorn (120 g/cup per the guideline on the bag of flour). The dough was very wet, so I used a 1/4 cup ice cream scoop to place the scones on the baking sheet and then flattened them to 1″ with the palm of my hand (I ran my hand under water first to help prevent the dough from sticking to me). Worked great. We had round scones instead of wedge-shaped scones, but they still tasted delicious. Thank you for this recipe.
Thank you for sharing, Wendy! I know the flour weight in the recipe is different than the cup: gram ratio on the bag. I recommend using the recipe measurement as that’s what was tested. So glad you enjoyed the scones!
Hi!! I am thinking of making these to eat on Thanksgiving morning. Is there any way I can prep beforehand (i.e. Wednesday since I’ll be cooking for dinner on Thursday morning? For example, could I store the mixed dough in the fridge overnight and then take it out in the morning to continue starting with step 6?
Hey Elisabeth, I love that idea! I think you could prep them the day before and place them (cut and ready to bake) on a sheet pan, then place in the fridge. Then bake the next morning. Or, you could also store the dough in a bowl, then bring back to a temp that’s easier to handle the next morning and press out, cut, and bake.
Great recipe! Delicious. I used part einkorn, part spelt. For the drizzle, I used powdered sugar, real milk, cinnamon, almond extract.
I’d love to make these tomorrow for breakfast but I don’t have this flour. Can I easily sub AP or WW pastry flour?
Hey Kathleen, I think either AP or WW pastry flour should work. I’m not 100% the texture will match perfectly, so I can’t say for sure. If you try it, let me know!
These taste amazing! I’m so glad I found this recipe, thank you ?
Yay, Tanya! So glad you loved them.
I have heard that einkorn flour might be digestible for me with gluten issues. Thanks for posting this. I am going to make these and try a half. My husband will gladly eat the rest if I find I can’t tolerate it! Win/win!
My husband has found he can tolerate einkorn, spelt, and other ancient grains where he cannot tolerate modern wheat, so it’s worth a shot!
Definitely, Alene! Enjoy!
These are delicious!! My whole family enjoyed them Thanksgiving morning!
Yay, Jess! That’s so great to hear. Happy (belated) Thanksgiving!
Omg, these pumpkin scones look so delicious!! I’m definitely going to try preparing them this weekend. Thanks for sharing!
Thanks, Diana. Enjoy!