Pumpkin Scones with Dried Plum

September 21, 2014

Despite my best efforts, fruit continues to not be one of Josh’s favorite things. Or one of my favorite things, for that matter. The only sure fire way to make sure that fruit gets devoured is to have dried fruit on hand (or mixed into our baked goods ;-)).  Something magical happens to fruit when you suck out all the moisture — and that magic is probably that the sugary goodness is concentrated into a smaller spot, but let’s pretend it’s real magic.

Pumpkin Scones with Dried Plum

The Recipe Redux theme this month was “Get Your Dehydrator On”.  It just so happens that I have 99 kitchen appliances, but a dehydrator ain’t one. Next best thing: buy some dehydrated goodness at the store and mix it into some scones. Anyone else think fall = scones?  It also = pumpkin, obviously, so I had a scone with a cup of tea and sunk into fall-y heaven in a big comfy sweater.

Pumpkin Scones with Dried Plum

It also took me WAY longer than I’m proud of to realized that dried plums are just prunes. I bought them already chopped up in a cute little bag, raved about how delicious they are, and then Josh finally decided to tell me I was going on and on about prunes. If you don’t love prunes as much as I apparently do, feel free to sub in dried cranberries, yum!

Pumpkin Scones with Dried Plum
Prep time: 
Cook time: 
Total time: 

Serves: 6

  • 1 c white whole wheat flour
  • ⅓ c oat flour (pulse oats in a food processor until a fine powder)
  • ⅓ c coconut sugar or brown sugar
  • 2 tsp baking powder
  • pinch of salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ c pumpkin puree
  • ½ c milk (I used unsweetened almond milk)
  • 1 tsp vanilla extract
  • ½ c dried plum (prune), chopped or ½ c dried cranberries
  • 1 c powdered sugar
  • ¼ tsp maple extract or vanilla
  • 3 shakes cinnamon
  • 2 tbsp. milk (I used unsweetened almond milk)
  • ¼ c pecan pieces, optional (raw or toasted)

  1. Preheat your oven to 400 degrees F. Spritz a baking sheet generously with nonstick spray or line with parchment paper.
  2. Whisk together the wheat flour, oat flour, sugar, baking powder, salt, cinnamon, and nutmeg. Add the pumpkin, milk, and vanilla and stir until just combined with a spoon. Stir in the dried plum or cranberries.
  3. Spoon out onto baking sheet. Using the spoon or your hands, shape into a circle approximately 8 inches in diameter and 1½ – 2 inches thick.
  4. Spritz a sharp knife with nonstick spray and cut the circle into 6 pieces (cut it like you would a pie).
  5. Place in the preheated oven. Bake for 10 minutes then remove from the oven and re-cut. Return to the oven for another 15 – 20 minutes. Cool scones before adding icing.
  6. To make the icing whisk the powdered sugar, maple extract, 3 shakes of cinnamon, and 2 tbsp. of milk in a bowl. I don’t like the taste of “raw” powdered sugar, so I microwaved mine for 30 seconds and then placed in the fridge to cool to about room temperature.
  7. Drizzle the icing over the scones. If desired, add pecan halves after half of the icing, then add remaining icing.

Nutritional estimate uses optional pecans (omitting reduces by ~30 calories), unsweetened almond milk, and dried plums.

Nutrition Information
Serving size: 1 scone Calories: 260 Fat: 5 Carbohydrates: 53 Fiber: 4 Protein: 4

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    Isadora Sep 23, 2014

    For some reason I have a hard time eating enough fruit too, I’m not sure why but I definitely don’t eat enough. I do happen to have a food dehydrater, but I’ve never used it before. I should probably change that soon! These scones look so good and I love the pumpkin! I have yet to buy my first can of pumpkin, but I’m thinking it might happen this weekend 🙂

    Julia Sep 23, 2014

    A dehydrator has been on my to-purchase list for sooooooooooooooo loooooooooooooooooong!! Can you imagine how great beet and kale chips would be in a dehydrator? UGH, I bet it’s so worth it.

    These scones. Bra-f-ing-vo! They look so tasty and I love all the pumpkin-y dried plum/prune-y things about it. That drizzle? Gorg!

    cheri Sep 22, 2014

    Hi Kelly, gorgeous scones, great ingredient list.

    jill conyers Sep 22, 2014

    As much as I love scones I’ve never made them myself. The recipe sounds delicious!

    Mireya @myhealthyeatinghabits Sep 22, 2014

    I love scones and what a great idea to make them with pumpkin so they’ll be nice and tender. Looking forward to trying them.

    Emily Sep 22, 2014

    I’ve never made scones but pumpkin ones seem the way to start? This is an odd question, but what you do with the leftover pumpkin in the can? I always feel like I’m wasting it…

      Kelly Sep 22, 2014

      My cats go crazy for leftover pumpkin, so I usually give them each a couple of teaspoons immediately. My vet recommended it when Peter was a kitten because he has SO much fluff — it’s great for digestion/avoiding hairballs. It’s good for dogs, too! I usually set asside some so that they can have it as a snack for the next few days. I love mixing it into overnight oats with a little pumpkin pie spice and agave, adding it to mac and cheese – type recipes (or other pasta dishes), and using it in veggie burgers.

      Normally, I’ll plan on making several pumpkin recipes at once. Here’s a few that require partial cans Pumpkin braid, pumpkin meatless meatballs, pumpkin banana bread, and cornbread. You can also freeze leftover pumpkin. I’ll either freeze it in an ice tray (mainly so I have kitty portion sizes) or freeze by the 1/2 c so I can thaw for easy use later. Hope this helps!

    Serena Sep 21, 2014

    You’re right pumpkin = fall. And I’m so ready to bake up my favorite treat: Scones! Speaking of scones, look at all the other scone recipes you have: PB and Cinnamon Chip. Love the photo of the drizzle drizzling! (: