This time of year is the BEST! Yes, I will probably start every blog post from now until Thanksgiving this same exact way. But it really is, the crisp air, leaves changing, cozying up with blankets and hot chocolate. My favorite! And not to mention my birthday is in ONE MONTH, I kind of like my birthday, I usually celebrate for a week or more. I will share more about that later.
But I digress, fall. Fall = pumpkins + leaves + hot chocolate + a few extra pounds to stay warm! Hahahaha! I haven’t really lost the pounds that I was supposed to for summer. Oh well! But what if I gave you a scone recipe that is delicious but yet hearty and filled with slightly less guilt than a traditional scone? A scone that will not only taste good but have so much yummy goodness for you and will keep you full. A scone filled with pumpkin + oats? Would you like that? Okay! Poof! Done!
Probiotics ~ What are they good for?
Traditionally scones are made with gobs of butter or a load of heavy cream (my favorite kind!) but I thought and thought and realized that Whole Kefir Milk is loaded with so many vitamins + probiotics. What is a probiotic you ask? Probiotics are good bacteria, the good stuff that keeps your gut healthy. I think we could all benefit from some good gut health? Am I right? I love Nancy’s Organic Probiotic Whole Milk Kefir which is what I used in this recipe. It has 64 BILLION CFUs (Colony Forming Units) in every 8oz serving! I’m not a scientist but that sure does sound good to me! Lots of good bacteria aimed to help my gut and general well being? Sign me up! Since Kefir is lactose free and butter contains only traces of lactose, these scones 98% lactose free (I made that percentage up, but really, probably close to that)!
How do I test my recipes to make sure a healthy scone is tasty? I have 3 children and many neighbors. When I’m unsure or trying something new, they are my audience and they are good at it. My kids will flat out tell me the truth if something is awful, they’re great judges. They’d be fantastic on Chopped! And neighbors, I don’t often give them awful stuff but when it’s on the verge I share and get their opinions. The first batch of these guys were a little too dense (too much oat) but round 2 was perfect! My neighbors liked them both, hahaha! So the Kefir Pumpkin Oat Scone came to be but what really makes perfect is the pumpkin glaze, it really is the winner of the recipe, I know it’s sweet and loaded with sugar but it really turns these guys into a perfect pumpkin scone worthy of a weekend breakfast, a brunch or holiday gathering.
I hope you give this recipe a try. It makes for a great morning breakfast for kiddos, especially if they don’t consume a lot of yogurt or dairy, easy way to hide it! So many health benefits all wrapped in a nummy scone. I will warn they are a little bit denser than a traditional scone but I think they are amazing and reheat well. Enjoy and as always, I’d love to see your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.
| Prep Time | 10 |
| Cook Time | 16-18 minutes |
| Servings |
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- 2 1/2 cups all purpose flour
- 1/2 cup old fashioned oats **do not use quick oats
- 1 tbsp baking powder
- 1 tsp kosher salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/3 cup granulated sugar
- 4 tbsp cold unsalted butter cut into small pieces
- 1/4 cup canned pumpkin
- 3/4-1 cup Whole Milk Plain Kefir I prefer Nancy's
- 1 tsp vanilla
- 1/2 cup powdered sugar
- 1+ tsp canned pumpkin add more as needed
- 1 heaping tsp cinnamon
- 1 pinch kosher salt
Ingredients
Dry Ingredients
Wet Ingredients
Pumpkin Glaze
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- Preheat oven to 425 degrees F.
- Line baking sheet with parchment paper or silicone mat.
- Combine your dry ingredients together in a large mixing bowl with a whisk. Using a pastry cutter or your fingers, blend the butter until they resemble coarse pebbles.
- In another small bowl, add your pumpkin, kefir and vanilla. Using a fork, mix together until combined.
- Add your pumpkin/kefir mixture to the dry ingredients and fold until you have a cohesive dough. It shouldn't be too wet or too dry, if you need a tad more liquid, you can add a tsp of kefir at a time until you achieve a cohesive dough.
- Dump the dough onto a lightly floured surface. Cut into 2 pieces and form into 2 discs about 3/4" thick.
- Cut each disc into 6 small triangles, beginning by cutting the disc in half then each half into thirds.
- Place scones on your lined baking sheet and bake for 16-18 minutes until golden brown.
- While baking, prepare your glaze. Combine your powdered sugar and 1 tsp of canned pumpkin and blend together. You want a thick consistency so keep working the pumpkin until it is all blended, if you need you can add a bit more pumpkin (start with 1/2 tsp) until desired consistency is achieved. Add cinnamon and salt.
- Remove scones and let cool on cooling rack. Once cool, drizzle your pumpkin glaze and enjoy!
**You can make the scones and place in freezer before baking. Remove and bake at any time, top with glaze when ready.
**I also like freezing the scones before baking, even for 15-20 minutes. It helps to loosen the gluten and create a flakier scone.
These silicone mats are AMAZING and super inexpensive, I highly recommend a set if you don't already have them.
I use half sheet baking sheets, these are super! I use them for pizza, cookies, scones, chicken, potatoes, you name it!