Pumpkin Oat Scones with Ginger and Goldenberries
Although I hate to admit it….Autumn is coming and the lazy days of summer are over. BUT I seriously do not feel like I had even one lazy day all summer. With two new babies in our family, this summer was anything but LAZY! It is such a miraculous blessing to have 9 grandchildren but the reality for me of being the Gammie I want to be means traveling……I am so grateful for the privilege of being an active part of each one of my grandchildren’s lives but they all live away from where I live so “On the Road Again” is my theme song at this season of life.
The Fall season brings memories of school starting and decorating with colorful leaves and BAKING everything PUMPKIN!!! I am not ready to totally put my summer mindset to rest but I am beginning to get the baking bug. So here is my first experiment with pumpkin this fall season. I chose to add Goldenberries because of their sweet but tangy flavor and their chewy consistency. Here are a few facts about the goldenberries I use. You can find out more by clicking on the picture at the end of this post.
- Our Organic Goldenberries are grown on small family farms in the Andes Mountains where the bountiful rain produces the mouthwatering berries. Each berry ripens on the vine and is succulently sun-dried to retain just the right amount of moisture. Delicious and nutritious, just the way nature intended.
- They’re perfect right out of the bag and can also brighten some of your favorite recipes from smoothies to salads.
- And best of all, Made in Nature’s Organic Goldenberries are rich in fiber and a good source of Vitamin C.
- NON GMO verified, USDA organic, OU Kosher
Pumpkin Oat Scones with Ginger and Goldenberries
2 cups old fashioned oats
1 cup flour (I used gluten free flour)
¼ cup almond meal
⅛ cup chia seeds
⅛ cup flax meal
4 teaspoon baking powder
½ teaspoon salt
¼ cup vanilla whey protein powder
1 Tablespoon cinnamon
2-3 teaspoons orange peel
2 Tablespoons fresh ginger grated
¼ cup coconut oil
1 egg
⅔ cup pumpkin puree
½ cup maple syrup or honey
½-1 cup golden berries chopped
- 2 cups old fashioned oats
- 1 cup flour (I used gluten free flour)
- ¼ cup almond meal
- ⅛ cup chia seeds
- ⅛ cup flax meal
- 4 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup vanilla whey protein powder
- 1 Tablespoon cinnamon
- 2-3 teaspoons orange peel
- 2 Tablespoons fresh ginger grated
- ¼ cup coconut oil
- 1 egg
- ⅔ cup pumpkin puree
- ½ cup maple syrup or honey
- ½-1 cup golden berries chopped
- Mix all dry ingredients.
- Add coconut oil and mix into dry.
- Combine egg, honey, pumpkin puree, orange peel and grated ginger.
- Pour liquids into bowl and stir gently only to moisten the dry ingredients.
- Fold goldenberries into dough.
- Place ¼ to1# cup mounds onto cookie sheet about 2 inches apart.
- Bake in a 375 degree oven for 15-20 minutes until golden brown but a bit soft inside.
Mix all dry ingredients. Add coconut oil and mix into dry. Combine egg, honey, pumpkin puree, orange peel and grated ginger. Pour liquids into bowl and stir gently only to moisten the dry ingredients. Fold goldenberries into dough. Place ¼ to1# cup mounds onto cookie sheet about 2 inches apart. Bake in a 375 degree oven for 15-20 minutes until golden brown but a bit soft inside.
What is your favorite Fall Pumpkin recipe?
