Description
Adapted from Butternut Squash Maple Walnut Scones
Recipe from OATrageous Oatmeals by Kathy Hester
These scones are only slightly sweet so they are just as great with a soup or salad as they are as a delicious breakfast. If you’d like them sweeter, make a glaze by adding a few drops of maple syrup to 1/4 cup (60 g) powdered sugar.
Scale
Ingredients
Dry Ingredients:
- 1 1/2 cups (198 g) whole wheat pastry
- flour (**use a gluten-free baking mix)
- 3/4 cup (72 g) rolled oats
- 1/4 cup (60 g) coconut sugar or brown sugar
- 1 tablespoon (15 g) baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup (123 g) butternut squash puree (or pumpkin puree)
- 2 tablespoons (14 g) ground flax-seed
- mixed with 4 tablespoons (60 ml) warm water
- 1/4 cup (60 ml) nondairy milk
- 1/4 cup (60 ml) pure maple syrup, dark or amber
- 1 teaspoon maple extract
- 1/2 cup (55 g) chopped walnuts
Instructions
- Preheat the oven to 350 degrees and oil a large cookie sheet (*or line with parchment to make oil-free).
- Mix the dry ingredients in a large mixing bowl well. Mix the wet ingredients in a smaller bowl.
- Right before baking, add the wet ingredients into the dry ones and mix until thoroughly combined, then mix in the walnuts.
- Scoop out the batter to the middle of your prepared cookie sheet and pat it into a big circle about 3/4-inch thick. Using a chef ’s knife, score into 12 triangles by cutting halfway through the dough.
- Bake for 25 to 30 minutes until golden brown.
Notes
soy-free, oil-free option*, gluten-free option**
Butternut Squash Maple Walnut Scones
soy-free, oil-free option*, gluten-free option**
Nutrition
- Serving Size: 1 scone
- Calories: 100
- Sugar: 9 g
- Sodium: 120 mg
- Fat: 2.8 g
- Saturated Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 4 g
