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Pumpkin Scones with Pecans, Cranberries and Coconut

Bakery quality scones! Barely sweet and irresistible – made from your pantry ingredients… with a secret ingredient: coconut milk.

Who can resist a warm, tender and flaky scone chocked full of fruits and nuts?

Glaze the scones with this easy recipe – secret ingredient: coconut milk, sprinkle with pepitas

Makes 8 triangular scones.

Ingredients

Wet ingredients:

⅓ cups pumpkin puree

1 large egg, cage free

3 tablespoons coconut milk, not “lite”

1 teaspoon vanilla

1 stick unsalted butter, cut into tablespoons, freeze for 20 minutes.

Dry Ingredients:

1 ½ cups flour

¼ cups whole wheat flour

¼ cup rolled oats, toasted

¼ cup oat flour, (ground oats)

¼ cup coconut palm sugar

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

¾ teaspoon ground ginger

½ teaspoon sea salt

Add ins:

½ cup pecans, chopped

½ cup dried cranberries

⅓ cup natural flaked coconut, unsweetened

Topping:

1 large egg white

1 tablespoon pumpkin seeds (pepitas)

1 tablespoon sanding sugar

Coconut Glaze:

1 T. coconut milk (not “lite”)

5 T. confectioners sugar, organic

¼ T. vanilla

Instructions

Preheat oven to 400 degrees. Freeze butter 20 minutes.

Mix wet ingredients together in a small bowl, set aside.
In a large bowl, add dry ingredients, flour through sea salt.

Best if eaten within 2 days – freezes well!

Add the frozen butter to the bowl, cut in with a pastry cutter until the butter is in about 1/3″ clumps.

Add the “add ins” – pecans, cranberries and coconut. Mix with a wooden spoon, distributing all ingredients.
Add the “wet” ingredients, stir with a wooden spoon to incorporate.

Flour your work surface lightly with flour. Add the scone dough and shape into a circle, about 10″ around.
Roll the dough with a rolling pin gently, until 1 1/2″ high.
Cut into 8 triangular wedges. Place on a lightly greased baking pan.

Add egg white to a small bowl. Whisk well until frothy, and brush a bit over each wedge.
Top with sanding sugar and bake in the oven for 13 – 15 minutes until golden and cooked through.
Place on a wire rack to cool.

Make Coconut Glaze:

Combine all in a small bowl, stir well with a fork. Add 1T. more confectioners sugar for a thicker glaze.

Drizzle over the scones, top with a sprinkle of toasted pumpkin seeds (pepitas) and sanding sugar if desired, let set.

Best if eaten within 2 days – freezes well!

For a Vegan Scone – use coconut oil (frozen), and a vegan egg replacement (flax and chia seeds work well.)

Use organic ingredients if available.

This recipe may not be reproduced without the consent of its author, Karen Sheer

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

- Lisa Libman
- 8 Feb 2017
Reply
Hi Karen,
Can I substitute either almond flour or chia seed meal for the oat flour int this recipe.
Keep following you but haven’t cooked much for a while.
Love everything.
Also if someone asks me for one of your recipes I can just forward them your blog right?
Copyright ?
Hope you are very well.
Always thanking you for all your wonderful recipes and photos!
1. - Karen Sheer
  - 8 Feb 2017
  Reply
  Hi Lisa, Yes… since oat flour in the recipe is a small amount, you can swap in almond flour or chia flour successfully.
  Feel free to forward recipes to you friends, copyright is for re-printing in any publication.
  These scones are delicious.. and not very sweet – add a few tablespoons more sugar if you are used to sweeter scones.
  Thanks as always for you support!
  Karen
- Lisa Libman
- 8 Feb 2017
Reply
Oops the ? about substituting the flours was for the Pumpkin Scones. Thanks.

Pumpkin Scones with Pecans, Cranberries and Coconut

Ingredients

Instructions

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