Pumpkin Apple Scones

Medically reviewed by Christiana George Updated Date: December 17, 2022

Yep, I still have some pumpkin left in me. The pumpkin apple flavor worked well for my smoothies, so I thought I’d try it in a scone. Scones are so easy to make and make a great breakfast or snack. Scones are light and not too sweet, so they don’t feel as guilty as a slice of cake or pie.

I am so loving the cool weather we have been having lately. Fall is almost here and I am ready.

I usually cut my scones into eight large pieces, but you can cut them into sixteen slices. The skinnier they are, the better for dunking in coffee or milk.

The chocolate and caramel drizzle on top of the scone just brings it to another level. It’s a definite must.

Pumpkin Apple Scone

by The Sweet Chick

Prep Time: 20 minutes

Cook Time: 15 minutes

Keywords: bake breakfast dessert pumpkin apple dark chocolate caramel scones fall

Ingredients (8 scones)

For the scones

2 3/4 cups all purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
6 tablespoons cold butter
1/2 cup milk
1 egg
1/3 cup pumpkin
1 cup chopped apple

For the toppings

1/2 cup melted dark chocolate
1/4 cup caramel or caramel flavored topping

Instructions

For the scones

Preheat oven to 425º F.

In a stand mixer, add flour, sugar, baking powder and spice. Mix on low until all is well blended.

Add butter and milk. Mix on low for 2 minutes, then add egg and pumpkin and mix for 3 minutes or until all is well incorporated.

By this point the mixture should be like a pizza dough or bread dough consistency. Add the apples and mix on low until pieces are evenly mixed in.

Take the dough out of the mixer and form into a ball by hand, then place on a well floured workspace and flatten out into a round disk about 1 inch thick.

With a knife or pizza cutter divide dough into 8 even slices. Place slices on a well greased baking sheet.

Bake at 425º F for 15 minutes. Then take out of the oven and let cool on a cooling rack.

For the toppings

Place melted chocolate and caramel into two separate Ziplock bags with tips cut off and drizzle over the scones. Or if you are too lazy like me, just dip two separate forks into the chocolate and caramel and wave it over the scones. Imperfection stills tastes delicious.

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Pumpkin Pie Spice Granola

Breakfast

Christiana George

Updated Date:
June 8, 2023

Homemade granola is lovely. It tastes fresher and crisper than anything you get in stores, and you get to customize it to your liking. Hate pecans? Use almonds. Need a little boost of fiber? Throw in flax seeds. Love the smell of pumpkin pies? Use pumpkin pie spices.

I think my favorite part of making granola is deciding on a flavor profile. Cardamom, pistachios, and dried figs go well together, chocolate lovers might throw in a medley of chocolate chips. Cinnamon, nutmeg, ground ginger, and allspice are the strict dominion of pumpkin pie, my favorite kind of pie in the world. So a fall-themed, pumpkin pie spice granola it was.

The process of making granola feels very much like foraging. I had to source a lot of ingredients for this one so that my pantry is now full of bulk bin baggies with trace amounts of their original contents. Into a bowl went heaps of rolled oats, sliced almonds, shiny green pumpkin seeds. Snow-white coconut flakes followed, and flax seeds, and on and on I mixed. Each new ingredient added dimension, another flavor that interacted with all the others just so. And the olive oil? The magical olive oil? I assure you, it will become necessary for your enjoyment of granola. Really.

Finally, the pumpkin pie spices are swallowed up by the mixing bowl. The amount seemed so insubstantial. And yet, when the granola baked, its intoxicating aroma spread to the far reaches of the apartment. We breathed it in and basked in the assurance that the holidays will soon be upon us. We thought with a chill about how quickly time has passed, how it seemed like just yesterday when we moved in. (Gosh, is this blog really only four months old?)

I like granola best with a long pour of whole milk and a steaming mug of coffee, black, on the side. It’s a breakfast that incentivizes me to leave my warm bed, start the water boiling for the french press. I reach for the milk, a big bowl, and a large spoon. It has to be large. You’ll want it to be large too.

But if you were to feel a sudden afternoon craving for something sweet, this granola would make a fine snack. Just plain. Maybe in a Zip-loc bag with its wide opening, the better for grabbing large handfuls. I don’t see why not.

PUMPKIN PIE SPICE GRANOLA

Adapted from Melissa Clark for The New York Times
Makes about 9 cups

Ingredients:
3 cups old-fashioned rolled oats
1-1/2 cups raw sliced almonds
1 cup pumpkin seeds
1 cup sweetened coconut flakes
1/4 cup flax seeds
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/3 cup light brown sugar, packed
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp allspice
3/4 cup dried cranberries

Directions:
Preheat oven to 300 degrees. In a large bowl, combine oats, almonds, pumpkin seeds, coconut flakes, flax seeds, maple syrup, olive oil, brown sugar, salt, cinnamon, nutmeg, ginger, and allspice.

Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

Transfer granola to a large bowl and add cranberries, tossing to combine.