Easy Fresh Milled Pumpkin Scones (100% Whole Grains)
Theres nothing quite like Fall baking, in my opinion! These warmly spiced, perfectly sweet 100% Fresh Milled Pumpkin Scones just hit the spot with an afternoon cup of coffee or tea!
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There are many health benefits of using fresh milled flour in your baking, but the flavor alone is worth the switch! It’s nutty flavor works especially well in these fresh milled pumpkin scones!
Why you’ll love these Fresh Milled Pumpkin Scones
- 100% Whole Grains – Made entirely with fresh milled flour, these scones are not only delicious, but very healthy making them a treat you won’t mind feeding your family.
- Refined Sugar Free – Using only raw honey as a sweetener, these scones are perfectly sweetened naturally! Perfect for an afternoon treat with a hot cup of coffee:)
- Tender, flaky texture – Fresh milled flour make these scones soft and flaky. No dry scones here!
- Perfect freezer friendly recipe – This recipe is great for making ahead and freezing. They thaw and warm up easily for that “fresh” flavor and texture!
What is Fresh Milled Flour?
Fresh flour is made from milling wheat berries in a grain mill. The wheat berries are packed with vitamins, minerals, and other nutrients that are preserved in unsifted fresh milled flour.
Since the flour is not packed into bags, it is fluffier and will absorb liquids a bit differently.
Want my top beginner tips for using fresh flour in your baking? CLICK HERE!
Recipes like scones are perfect for using fresh milled flour is you are just getting started! There isn’t a big learning curve for these quick breads and can be great for beginners!
Looking for more pumpkin recipes? CLICK HERE!
Which wheat berry works best for Scones?
Since scones don’t require a rise or the development of gluten, the best wheat berries are those lower in gluten and higher in moisture.
These would include: Soft White Wheat, Einkorn, Emmer, Kamut (Khorasan), and Spelt.
You can also mix any of the above in any quantity you choose for this recipe.
*Keep in mind, if using SOFT WHITE WHEAT, add 1/4 cup per cup called for in the recipe. If using grams, no adjustments are necessary*
Ingredients for making Fresh Milled Pumpkin Scones
- Fresh Milled Flour – I used fresh milled Einkorn for my scones, but you can use whichever wheat berries you have on hand.
- Salt
- Baking Powder
- Pumpkin Pie Spice
- Pumpkin Puree – You can use store bought puree or homemade. Take care to get only “PUMPKIN PUREE” and not Pumpkin Pie Filling as it is sweetened and has many ingredients.
- Egg
- **Milk** – Don’t add the milk until you have added the pumpkin egg mixture to check for texture. For my batch, I used Einkorn and didn’t need any milk at all. If using hard wheat, you may need to add the milk for a moist dough.
- Olive Oil – You can use melted coconut oil or cold butter as well.
- **Honey** – Honey is optional. I didn’t add any to my scones, however if you want a bit of a sweeter scone, feel free to add it in.
Try my SOURDOUGH CRANBERRY ORANGE SCONES for a holiday ready scone!
Tools for making this recipe
For milling my wheat berries, I use the NUTRIMILL GRAIN MILL. (Use my coupon: rose20 at checkout for $20 off!)
Where I buy my wheat berries: Ancient Grains for Sale | Grand Teton Ancient Grains
Here is my favorite MIXING BOWL.
To score the scones, I prefer to use a BENCH SCRAPER.
Instructions for making these Pumpkin Scones
First, mill your wheat berries on the fine setting of your grain mill.
Preheat the oven to 425 degrees F.
In a large mixing bowl, add the flour, baking powder and salt. and pumpkin pie spice. Mix this flour mixture well.
Pour the olive oil over the flour mixture and work it into the flour until small chunks of flour resembling the size of peas is achieved. A pastry cutter can be used for this application.
If using cold butter, grate the butter over the flour and mix in with a pastry blender
In a separate medium bowl or measuring cup, add the egg, honey (if using), pumpkin pie spice, and pumpkin puree.
Mix together until well combined.
Pour the wet ingredients over the dry ingredients and gently stir together until just mixed. Take care to not over mix!
Turn the pumpkin scone dough onto a lightly floured surface.
Gently shape into a circle that is 1/2-3/4 inch thick.
Taking a bench scraper or sharp knife, cut the circle in half and the the halves into half for a total of 8 scones.
Transfer to a prepared baking sheet lined with parchment paper.
Optionally, you can brush the tops of the scones with milk or heavy cream prior to baking.
Bake in the preheated oven for 12-15 minutes or until lightly golden brown.
Transfer to a wire rack and cool completely before storing.
Of course, you may need to taste test a warm scone for good measure:)
Storage
Store leftover scones in an airtight container on the counter at room temperature for 3-4 days.
These scones freeze very well in a freezer safe bag for up to 3 months.
Yes, you can use store-bought whole-wheat flour in this recipe. Keep in mind the depth of flavor won’t be quite the same as fresh milled flour.
Yes! These scones freeze very well for up to 3 months in freezer safe bags.
Easy Fresh Milled Pumpkin Scones (100% Whole Grains)
Equipment
- Grain Mill
Ingredients
- 1 1/3 cups Wheat Berries I used Einkorn
- 1 tsp Salt
- 1 tbsp Baking Powder
- 1/4 cup Olive Oil
- 1/2 cup Pumpkin Puree
- 1 Egg
- 2 tsp Pumpkin Spice
- 2 tbsp Honey Optional
- 1/4 cup Milk Only use if the dough is too dry and crumbly after adding the pumpkin mixture. May need if using Hard Wheat.
Instructions
- Preheat the oven to 425 degrees F.
- Mill your wheat berries on a the finest setting of your grain mill.
- Add the salt and baking soda to the flour and mix well.
- Pour the olive oil over the flour mixture and mix until you get coarse crumbs.
- In a separate bowl, add the pumpkin puree, egg, honey (if using), and pumpkin spice. Mix until well combined.
- Pour this mixture over the flour mixture and mix until just combined. You are looking for a moist but workable dough.
- If the dough is too dry and crumbly, add the milk a little at a time until the dough just comes together and stays together without crumbling.
- Line a small baking sheet with a piece of parchment paper and place the scone dough on the paper.
- Take your hands and shape the dough into a circle that is 1/2-3/4 inch thick.
- Use either a sharp knife or a bench scraper and cut the circle in half, then each half in half, and then once more each half into a half which makes 8 rectangular scones.
- Place in preheated oven and bake for 12-15 minutes.
- Cool on a cooling rack completely before storing.
- Optionally, you can brush the tops with heavy cream before baking.
