My latest scone du jour: Pumpkin Raisin Walnut Scone: Another great nutrient trio! I have decided to call my new line of Cuisinicity scones my trifecta scones (check my other 2 so far: Pear Fig Walnut Scones, Apple Date Walnut Scones and I have many more in mind that I am working on)! It makes sense: the definition of trifecta is “a perfect group of three” or ” winning three times” and that’s what all my wholegrain scones are based on: 3 wholesome main ingredients: one fresh fruit or vegetable, one dried fruit, one nut. I vary any one of them to create a new flavor. I am having so much fun creating these moist luscious scones and one more thing…they have no added sugar! I hope you enjoy them as much as I and my family do!
Pumpkin Raisin Walnut Scone (Vegan)
Author: Catherine Katz
Serves: 10 scones
Ingredients
- Wet Ingredients:
- 1 cup canned organic pumpkin (100%--no added salt or sugar)
- ⅓ organic raisins (packed)
- ½ cup organic expeller pressed canola oil
- ½ tsp pure vanilla extract
- Dry Ingredients:
- 2 cups white whole wheat flour
- 1½ tsp baking powder
- ⅓ cup raw walnut halves or pieces
Instructions
- Preheat oven 350 F
- Coarsely chop the raisins and place with the canned pumpkin and canola oil in the bowl of an electric mixer and beat for a couple minutes until creamy.
- Add the dry ingredients and beat again (it will form a very thick dough and that's OK).
- Scoop out the dough in large heaping spoonfuls, and place each scoop (you'll have enough for 9 small scones) on top of a baking sheet lined with parchment paper.
- Bake in preheated oven for 20 minutes until golden.
I like to use King Arthur white whole wheat flour for this recipe: it’s filled with fiber, yet is very light in texture!
Omali says
September 15, 2018 at 11:22 amHello!
I really enjoy your videos and have fun watching them. You are an inspiration! I wanted to ask if I do not have access to white whole wheat flour what can I use instead to have the same results? Thank you!
Ginger Colla says
March 20, 2018 at 10:19 pmHi Catherine,
Any change I could substitute apple sauce for the canola oil in this recipe?
Catherine Katz says
March 27, 2018 at 1:52 pmGinger, if that’s what you prefer, by all means, I just can’t say if the texture will be the same!
Rochelle says
October 14, 2017 at 3:41 pmI made this recipe today! My first “cuisinicity” recipe 🙂 I doubled the recipe and added two eggs, two TBS backstrap molasses, and two tsp cinnamon. Delicious! For whatever reason, after doubling the recipe I ended up with 21 scones instead of 18, but I’m happy with that result! When I first bit into the scone, I expected a sweeter flavor. I finished the scones and realized that I did not miss the added sugar! These will make great breakfast scones! Thanks Catherine!
Catherine Katz says
October 16, 2017 at 6:26 amI am glad you are happy with there result Rochelle! Do note though that the molasses you added are added sugar!
Caroline Yourcheck says
October 2, 2017 at 4:56 pmHi Catherine,
I have a brunch coming up and I’m going to make these! I’ll let you know how they come out!! I really appreciate the time you put into coming up with such healthy, delicious recipes for all of us to enjoy!!
Kindly,
Caroline 🙂
Catherine Katz says
October 2, 2017 at 5:15 pmYay Caroline!! I have been meaning to let you know about our beautiful Figuerita who is doing great!! 🙂
I can’t wait for you to try these scones! I also love my apple date walnut scones, another yummy autumn treat for breakfast! Enjoy!!
http://cuisinicity.com/apple-date-walnut-scones-vegan/
ellen says
October 2, 2017 at 1:25 pmcanola oil? ru serious??? Get that out of your kitchen. Please use coconut oil instead.
Catherine Katz says
October 2, 2017 at 1:49 pmEllen,
It sounds like you have made up your mind already! However,if you are interested, I have written about the “verdict” on canola oil before and you are welcome to it:
http://cuisinicity.com/verdict-canola-oil/
ellen says
October 2, 2017 at 2:13 pmthank you
Catherine Katz says
October 2, 2017 at 2:47 pmMy pleasure Ellen 🙂
cis says
October 6, 2017 at 3:36 pmNeither canola nor EVOO seem good options for a cooking oil to me. Have you double-checked their smoke point?
Plus, canola is GMO by definition so not something I would EVER consider.
ellen says
March 20, 2018 at 10:59 pmi appreciate your response but i am with th Esselstyn/McDougall/Campbell court and do not consume oil. I LOVE my diet. Check out Dr Esselstynn’s “No Oil” on YouTube. “No oil”. i will try them with applesauce replacement fo the oil. thank you
Catherine Katz says
March 27, 2018 at 1:51 pmYes, then of course Ellen, I understand! I hope the applesauce worked for you (would love to know!) 🙂
Caroline Yourcheck says
November 13, 2016 at 6:49 pmHi Catherine,
This scone recipe could not be easier!! Do you think dates could be substituted for the raisins? I’m not a big raisin fan :))
Thanks for another healthy, delicious sounding and perfectly seasonal recipe!!
Caroline
Catherine Katz says
November 14, 2016 at 8:18 amAbsolutely Caroline! that’s the beauty of my “trifecta” scones. You can use the same amount of medjool dates that I use in my apple date walnut scones instead: http://cuisinicity.com/apple-date-walnut-scones-vegan/