Cinnamon Chip Whole Wheat Pumpkin Scones
Recipe type: Breakfast
Makes: 8 scones
Lightly sweetened pumpkin scones filled with rich and flavorful cinnamon chips.
  • Dough:
  • 270g (~1¾ cup) white whole wheat flour
  • 135g (~1 cup) all-purpose flour, plus extra for kneading
  • 90g (~7 tablespoons) granulated sugar
  • 10g (2 teaspoons) baking powder
  • 2g (1/4 teaspoon) baking soda
  • 2g (1 teaspoon) ground cinnamon
  • ½g (¼ teaspoon) ground nutmeg
  • 2 ½g (1/2 teaspoon) salt
  • 57g (4 tablespoons) cold butter, cubed
  • 55g (1 large) whole egg, at room temperature
  • 240g (1 cup) canned pumpkin (NOT pumpkin pie filling)
  • 60 milliliters (1/4 cup) cold milk (I used almond milk)
  • 5 milliliters 1 teaspoon vanilla extract
  • 95g (3/4 cup) cinnamon chips
  • Cinnamon Sugar Topping
  • 18g (~1½ tablespoons) granulated sugar
  • 2g (1 teaspoon) ground cinnamon
  1. Pre-heat oven to 425 degrees; line baking sheet with parchment paper and set aside
  2. In a large bowl, whisk together pumpkin, milk, egg and vanilla; set aside
  3. In a food processor with blade attachment, pulse to combine flours, sugar, baking powder, baking soda, cinnamon, nutmeg and salt
  4. Add butter and pulse just until mixture is crumbly
  5. Stir contents of food processor and cinnamon chips into wet ingredients
  6. Use your hands to knead the dough together for a minute or two just until smooth; do not overwork the dough
  7. Press the dough into an 8-10 inch circle on prepared baking sheet
  8. Mix together topping and sprinkle dough with cinnamon sugar mixture
  9. Cut dough into 8 wedges and bake for 15-17 minutes or until a knife or toothpick comes out clean
  10. Place on a wire rack to cool before serving
Adapted from Fabtastic Eats
Recipe by Keep It Sweet Desserts at