Ingredient: fine sea salt

Pumpkin Spice Scones

pumpkin spice scone

With the first day of fall quickly approaching, I am getting so excited for pumpkin season! I have no idea where the obsession with pumpkin spice EVERYTHING came into play, but I’m not mad about it. The last few years I have incorporated pumpkin into my meals in ways that I never thought possible! Pumpkin spice coffee creamer, pumpkin oatmeal, and even pumpkin chili just to name a few. It never gets old and when you taste these pumpkin scones, you’ll see why pumpkin spice is all the rave. These babies are the epitome of autumn. Each bite is a reminder of hayrides, pumpkin patches, and changing leaves. Are you ready to jump on the bandwagon yet??

Lets Get Started

As you know from one of my previous posts, I am a huge fan of sourdough anything. These pumpkin spice scones call for 1/2 a cup of sourdough starter but if you don’t have a starter at home, you can substitute milk keifer or kombucha as mentioned here (both are available at most grocery stores).

You’ll start by mixing the sourdough starter (or substitute), pumpkin, vanilla, and maple extract together in a bowl. Set aside.

Next, mix the dry ingredients (flour, coconut sugar, cream of tarter, baking soda salt, and pumpkin pie spice) together in a food processor. Cut your cold butter into small cubes and one by one, drop them into the food processor, pulsing each time to cut the butter into the flour mixture. I used Kerrygold grass-fed butter for this recipe.

pumpkin spice scones

Once all of the butter is added (it doesn’t have to be totally combined at this point), turn the mixture out into the bowl with the wet ingredients and stir together until combined.

On a parchment lined cookie sheet, form a ball with the dough and press it out into a disk, about 1 inch thick. You might have to wet your hands to prevent it from sticking. Cover with an oiled piece of plastic wrap and place in the fridge for at least 30 minutes, but overnight is better.

pumpkin spice scone

Once chilled, take out the disk of dough and cut it into 12 equal triangles. Using a spatula, pick up each pumpkin spice scone and separate them on the cookie sheet so they aren’t touching.

Bake them in a 400 degree oven for about 15 minutes. Once they have cooled, you can eat them as is, or drizzle them with the pumpkin spice glaze for a little added sweetness. Without the glaze, these scones are not very sweet, so this is a preference thing.

pumpkin spice scones

Recipe adapted from The Good Hearted Woman

Print Recipe
 Pumpkin Spice Scones
These pumpkin spice scones are perfectly paired with a warm cup of coffee when the temperatures start to drop and you begin craving those wonderful fall flavors.
Course Sweets
Cuisine Dessert
Keyword easy, eat move live happy, Healthy dessert, Healthy sweets, pumpkin, pumpkin spice, refined sugar free
Prep Time 20 minutes plus chill time
Cook Time 15 minutes
Servings
scones
Ingredients
For the pumpkin spice scones
For the glaze:
Course Sweets
Cuisine Dessert
Keyword easy, eat move live happy, Healthy dessert, Healthy sweets, pumpkin, pumpkin spice, refined sugar free
Prep Time 20 minutes plus chill time
Cook Time 15 minutes
Servings
scones
Ingredients
For the pumpkin spice scones
For the glaze:
Instructions
To make the scones:
  1. You'll start by mixing the sourdough starter (or substitute), pumpkin, vanilla, and maple extract together in a bowl. Set aside.
  2. Next, mix the dry ingredients (flour, coconut sugar, cream of tarter, baking soda, salt, and pumpkin pie spice) together in a food processor. Cut your butter into small cubes and one by one, drop them into the food processor, pulsing each time to cut the butter into the flour mixture.
  3. Once all of the butter is added (it doesn't have to be totally combined at this point), turn the mixture out into the bowl with the wet ingredients and stir together until combined.
  4. On a parchment lined cookie sheet, form a ball with the dough and press it out into a disk, about 1 inch thick. You might have to wet your hands to prevent it from sticking. Cover with an oiled piece of plastic wrap and place in the fridge for at least 30 minutes, but overnight is better.
  5. Once chilled, take out the disk of dough and cut it into 12 equal triangles. Using a spatula, pick up each pumpkin spice scone and separate them on the cookie sheet so they aren't touching.
  6. Bake them in a 400 degree oven for about 15 minutes. Allow to cool.
To make the glaze:
  1. Once they have cooled, you can eat them as is, or drizzle them with the pumpkin spice glaze for a little added sweetness. Without the glaze, these scones are not very sweet, so this is a preference thing.
  2. Combine the maple syrup, pumpkin spice, and pumpkin puree in a small bowl. Drizzle on top of the scone. Enjoy!

Homemade Graham Crackers

With National S’mores Day coming up soon, I have s’mores on my mind more than usual and to have s’mores, you need graham crackers. And not to be the ingredient police, but have you looked at the list of ingredients of store bought graham crackers? While I know I won’t die from eating the boxed ones, I wanted to give it a go at making my own to see if I could come up with something close that had wholesome ingredients. Not only did these turn out pretty darn tasty, my kids liked them, too. And by liked I mean loved. And by loved I mean they wouldn’t stop eating them. They were like two little scavengers sneaking bites when I wasn’t looking and eating them so fast I was thinking there wouldn’t be anymore to photograph for this post. That’s a mom win in my book!

I will be posting a fun s’mores recipe later today which calls for crumbled graham crackers. You can make these ahead of time so they are ready to go for that! I’ll link that recipe here once it’s up.

These are a little more time consuming than store bought obviously but totally worth the time in my opinion.

Here’s how to make them:

First you will toast your oats. To do this, lay your oats in a thin layer on a rimmed cookie sheet. Toast them in the oven for about 10 minutes at 350 degrees. After 10 minutes, stir them around, and toast another 5 minutes. Let them cool for a few minutes. They don’t have to be totally cooled for the next step. I only cooled mine for about 5 minutes before moving on.

Next, add the warm oats to the food processor and pulse until you have a rough flour consistency. It should look like this:

Leave the oats in the food processor and add in the brown sugar, cinnamon, baking soda, salt, oil, and maple syrup. Pulse until combined. You will then add water, 1 tablespoon at a time until a dough forms. I ended up using 3 tablespoons of water for mine. You want to be able to roll it out without it crumbling but you also don’t want it sticking to your fingers. Go slow with the water and remember you can always add more but you can’t take it out.

Once you have a the right consistency, turn the dough out onto a piece of parchment paper. and form it into a ball. Roll it with a rolling pin to about 1/4 inch thick. Using a knife, cut them into 2.5 inch squares.

Transfer the squares to a parchment lined baking sheet.

To make them look like real graham crackers, press a toothpick lengthwise down the center of each square, going about a 1/4th of the way down. Then use a fork to add the dots on each side of the line, also only going about 1/4th of the way down.

Now they are ready to bake! Place them in the oven at 350 degrees for 10 minutes. After 10 minutes, turn the pan and bake another 10 minutes. They will feel slightly soft fresh out of the oven but they crisp up as they cool. We even thought they tasted better the next day when they crisped up even more.

They will stay fresh for about 3-4 days in an airtight container.

Print Recipe
 Homemade Graham Crackers
These thin, crispy graham crackers are perfect for making s'mores, spreading with peanut butter, or just eating plain.
Course Sweets
Cuisine Dessert, Sweets
Keyword eat move live happy, gluten free, graham crackers, Healthy dessert, Healthy sweets, refined sugar free, s'mores, s'mores bars
Prep Time 45 mins
Cook Time 20 mins
Servings
graham crackers
Ingredients
Course Sweets
Cuisine Dessert, Sweets
Keyword eat move live happy, gluten free, graham crackers, Healthy dessert, Healthy sweets, refined sugar free, s'mores, s'mores bars
Prep Time 45 mins
Cook Time 20 mins
Servings
graham crackers
Ingredients
Instructions
  1. 1. First you will toast the oats. To do this, lay your oats in a thin layer on a rimmed cookie sheet. Toast them in the oven for about 10 minutes at 350 degrees. After 10 minutes, stir them around, and toast another 5 minutes. Let them cool for a few minutes before using.
  2. 2. Next, add the warm oats to the food processor and pulse until you have a rough flour consistency.
  3. 3. Keeping the oats in the food processor, add in the brown sugar, cinnamon, baking soda, salt, oil, and maple syrup. Pulse until combined. You will then add water, 1 tablespoon at a time until a dough forms.
  4. 4. Once you have a the right consistency, turn the dough out onto a piece of parchment paper. and form it into a ball. Roll it with a rolling pin to about 1/4 inch thick. Using a knife, cut them into 2.5 inch squares.
  5. 5. Transfer the squares to a parchment lined baking sheet.
  6. 6. To make them look like real graham crackers, press a toothpick lengthwise down the center of each square, going about a 1/4th of the way down. Then use a fork to add the dots on each side of the line, also only going about 1/4th of the way down.
  7. 7. Place them in the oven at 350 degrees for 10 minutes. After 10 minutes, turn the pan and bake another 10 minutes. They will feel slightly soft fresh out of the oven but they crisp up as they cool. Enjoy!