Pumpkin Cornmeal Scones

5 from 3 votes

These delicious spiced multi grain Pumpkin Scones make an awesome seasonal breakfast or brunch when had with delicious homemade cranberry sauce.

Prep Time20

Cook Time20

Course: Breakfast

Cuisine: Continental

Servings: people

Calories: 393kcal

Ingredients

2 cups cornmeal
1 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup pumpkin puree roast pumpkin split in half and face down on cookie sheet in 425 F oven for 45 minutes - 1 hour.
1/2 cup butter melted
1 cup buttermilk plus extra for on top

Topping Ingredients

1 teaspoon sugar
1 tablespoon buttermilk

Instructions

Preheat oven to 425 F. Spray a scone pan with non stick spray.
Combine cornmeal, whole wheat flour, all purpose flour, sugar, salt, spices and baking powder in a large bowl.
In a small bowl, whisk together the pumpkin, butter and buttermilk.
Make a well in the middle of the flour combination and pour half of the wet ingredients in the middle of the well, slowly incorporating the flour into the center, until you have a shaggy dough.
Add the rest of the wet ingredients and mix until thoroughly combined.
At this point, knead with your hands until the dough comes together. The heat of your hands will make the dough come together. Do not be tempted to add more liquid.
Spread dough evenly between the cavities of the scone pan.
Brush the tops with buttermilk and sprinkle a little sugar on top.
Bake for 20 minutes until the tops are crusty.
Leave to cool for 10 minutes in the pan before removing and serving with your favorite accompaniments.

Video

Notes

Alternately, you can use a biscuit cutter to cut out scones if you do not have a scone pan.

You can also use Pumpkin Pie Spice Mix instead of the spices used here.

Nutrition

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