As you know, I don't have a kitchen in college, which is probably the hardest part of being here. But last weekend I was able to sneak away to Cape Cod with some great friends from back home and be in a kitchen again! The Cape was such a wonderful vacation with the long Colombus Day weekend, and I loved finally being able to whip up some autumn recipes. First on my list: pumpkin scones and granola.
Whole Wheat Pumpkin Scones with Oatmeal and Cranberries
There's nothing I love more on a chilly fall day than curling up with a cozy blanket, hot tea, and a sweet, spiced pumpkin treat for breakfast. These scones fit right into that picture. They're moist and soft, hearty and oaty, sweet and cinnamon-y, comforting, and simply delicious.
1 cup rolled oats
1 1/2 cups white whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice (or mix together your own cinnamon, ginger, and nutmeg)
1/4 cup brown sugar
1/2 cup pumpkin puree
6 tbsp milk (dairy or nondairy)
1 tablespoon canola oil
1/3 cup dried cranberries
1/3 cup powdered sugar
1 tablespoon water
dash pumpkin pie spice
1. Heat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, mix the dry ingredients (oats through brown sugar).
3. In a small bowl, mix the pumpkin puree, milk, and oil.
4. Add the wet ingredients into the dry ingredients and mix to combine. Stir in the cranberries.
5. Shape the dough into a rectangle on the baking sheet, then cut into 8 triangles.
6. Bake for 23-27 minutes, until the scones are firm to the touch. (I baked mine for 22 minutes, then took them out and separated the scones, then ended up baking them for another few minutes until they were completely cooked through.
7. Let the scones cool for about 10 minutes. Meanwhile, mix together the glaze ingredients and drizzle the glaze over the scones.
Pumpkin Spice Granola
2 1/2 cups rolled oats
2/3 cup pumpkin puree
2 teaspoons pumpkin pie spice
6 tablespoons pure maple syrup
1/3 cup ground flaxseed
1/4 cup whole wheat flour
pinch of salt
1/3 cup chopped hazelnuts
1. Heat oven to 350 degrees F. Line a baking
sheet with parchment paper.
2. Mix all ingredients together in a large bowl, then crumble the mixture evenly onto the baking sheet.
3. Bake for 40-45 minutes, stirring halfway through. Allow to cool completely. (It's okay if it's not completely crispy right when it comes out of the oven, it will get crispier as it cools)
Happy Fall Baking!