Pumpkin Hazelnut Scones
This recipes makes six jumbo or 12 regular drop scones
Pre-heat your oven to 200°c or 400°f and prepare two baking sheets with parchment paper or silplat.
3.5 cups whole wheat pastry flour
2 tbsp baking powder
1/2 tsp salt
1 tbsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1 cup fresh ground, roasted hazelnuts
1 cup pumpkin purée
2/3 cups soy milk
2 tbsp blackstrap molasses
1/4 cup sugar (we don’t like it very sweet, so add more if you do!)
4 tbsp neutral vegetable oil
First a word about the ground hazelnuts : don’t feel like you must grind them into hazelnut butter (though that would be tasty!). Personally, I like a little crunch, so when grinding I was sure to not grind it too fine. As you like it, kids!
In a medium mixing bowl, combine the flour, baking powder, salt and spices and set aside.
In a large mixing bowl, mix all other ingredients except the hazelnuts. When well mixed, add the hazelnuts and stir. Now carefully add the wet to dry ingredients, stirring with a wooden spoon. Try not to over-mix or you’ll get tough scones. It’s ok if there are a few floury patches – don’t worry! Be happy, you’re going to have scones!
These are drop scones – my personal favourite – a lovely compromise between a biscuit-y texture and sconey taste. Decide if you want to make 12 normal scones or 6 jumbo scones, and drop the batter accordingly.
Bake for about 18 to 20 minutes, until they are slightly browned on the bottom.
You can add a little ganache and some chopped hazelnuts to take this from breakfast to sexy brunch or even dessert!