Pumpkin Emmer Scones with Dates

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Pumpkin Emmer Scones with Dates

Labels: { Emmer, Fruit, Nuts and Seeds, Pastries and Pies, Pumpkin }

These pumpkin scones, lightly scented with nutmeg, with freshly milled emmer flour and dates are perfect for morning tea. They are not overly sweet and have a nice light and crumbly texture. They also make great lunch-box fillers.
Emmer wheat is one of the three hulled wheats (einkorn, spelt and emmer) known in Italy as farro. Sometimes called “Pharaoh’s Wheat.” Like all the ancient and heirloom wheats, they do contain gluten. However, the structure of this ancient wheat’s gluten is different from that of modern types, so it’s often digestible by people with gluten sensitivity or wheat allergies!

200 g Emmer berries, milled into flour
50 g Almond meal
2 tbsp Coconut sugar
1/2 tsp Ground nutmeg
10 g Baking powder
3 g Baking soda
1/3 tsp Sea salt
70 g Cold butter, cut into small cubes
160 g Homemade pumpkin puree
30 ml Buttermilk plus extra, for brushing
50 g Dates, chopped
Pepita for topping, optional

Preheat oven to 200C/400F. In a bowl, whisk together freshly milled emmer, almond meal, coconut sugar, nutmeg, baking powder, baking soda and salt.
Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Add in chopped dates and stir to combine.
Make a well in centre of mixture. Add pumpkin and buttermilk. Stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth. Pat the dough into a 1-inch-thick round and cut into 8 wedges.
Place scones on a baking tray lined with parchment paper. Brush the top with buttermilk. Sprinkle each scone with raw pumpkin seeds if you like. Bake for about 15-18 minutes or until golden and hollow when tapped on top. Transfer to a wire rack to cool.

79 comments:

R's Rue 21/9/17 09:30: Love.
All That I'm Eating 21/9/17 13:46: These are such a great colour, like a little scone of autumn-ness!
Cheyanne @ No Spoon Necessary 21/9/17 14:33: I'm a crazy one who detested pumpkin up until recently, and now I'm anxious to try ALL the pumpkin things! These scones are gorgeous, Angie! And I bet they taste beyond delish!! I need to make These! Cheers, friend!
Whats Cookin Italian Style Cuisine 21/9/17 14:37: I think these may be my new favorite scone! WOW
Ashley@CookNourishBliss 21/9/17 15:55: Oh these scones! I so wish I had one right now to go with my morning coffee! They sound perfect!
Jean | DelightfulRepast.com 21/9/17 16:30: Angie, your autumnal photos are outstanding, even for you, whose photos are always outstanding! These scones sound perfect for autumn. I know I'm going to like them.
Pola & Cleme 21/9/17 16:39: :O wooowwww. Hi Angie! I love pumpkin cakes or breads made with pumpkin, also drinks with pumpkin and spices. It's so delicious!
Thanks for sharing your recipe, I'll keep it.
xoxo
Tricia Buice 21/9/17 18:05: Beautiful scones Angie and interesting info on the Emmer. I've never heard of it but am fascinated. You always come up with the most beautiful, healthy and delicious looking recipes. LOVE this and am so happy pumpkin is back :)
Pam 21/9/17 18:14: Great combination of flavors... The scones look tasty.
Liz That Skinny Chick Can Bake 22/9/17 01:29: Perfect for the first day of autumn! Such wonderful scones!
Unknown 22/9/17 02:48: It’s pumpkin Season the perfect excuse to make and eat these delicious scones. I like that they aren’t super sweet things, I can’t take lots of sugar anymore. My taste buds have changed over the years.
The Yum List 22/9/17 04:54: Pumpkin scones are one of my favourite snacks. Your recipe looks yum.
nadia 22/9/17 12:49: Yas! I'm so happy to see this recipe on the first day of autumn! Perfect comforting treat :)
Judee@gluten Free A-Z Blog 22/9/17 13:52: Very interesting information about the flour. I've heard that some of the ancient grains don't bother those with gluten issues. What a perfect fall recipe and so beautiful
Natalia 22/9/17 15:00: Wow, the color is simply amazing!Perfect for Fall☺
Balvinder 22/9/17 19:15: Lovely recipe as always!
Anu - My Ginger Garlic Kitchen 22/9/17 19:50: Oh my my! Scones have such a pretty color — perfect for this fall. I am so happy that pumpkin season is here, now I can try my hands on this beauty. Have a lovely weekend, Angie.
Unknown 22/9/17 22:08: Wow such beautiful scones Angie, I’d love one with my morning tea.
Rachel 23/9/17 00:25: Yum! This looks so delicious, I cannot wait to try this out this weekend. Thanks for the share.
SavoringTime in the Kitchen 23/9/17 00:59: That is so interesting what you said about ancient wheat being more easily digestible by gluten intolerant people! I love pumpkin and would love to whip up a batch of these delightful muffins for breakfast.
Alida 23/9/17 02:31: What a fantastic color these scones have!! Beautiful Angie!
Sharon D. 23/9/17 03:40: Oh-so-delicious, Angie xx
Eva Taylor 23/9/17 14:37: These scones must have created an incredible aroma as they baked. They are perfect for this time of year, as the air (is supposed) turns crisp.
Christine Ho 23/9/17 14:38: The vibrant orange colour of your pumpkin scones is so beautiful. “Pharaoh’s Wheat” is so new to me, and I never tried it before. It sounds very healthy.
Harriet Emily 23/9/17 15:16: These look so great Angie! I'm so happy it's pumpkin season again. I can't wait to make these <3
Agness of Run Agness Run 23/9/17 18:19: As a passionate lover of scones, I will have to try this recipe, Angie! Such a great combination of ingredients!
Velva 23/9/17 23:24: Here comes fall!!! Fabulous autumn pumpkin scones.

Velva
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Tania|My Kitchen Stories 24/9/17 14:15: Oh wow pumpkin scones how delicious.
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grace 24/9/17 22:10: gorgeous color on these! they look like they have a great bite too--lovely scones!
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Unknown 25/9/17 09:21: pumpkin & almond : perfect combo! and the coconut sugar make it more caramelly i guess :) will try to make these when i have the almond meal at hand, it exp here in Indonesia, so we rarely use it :D
Nancy Chan 25/9/17 09:48: I love pumpkins. And those pumpkin scones look so good!
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Katie | Healthy Seasonal Recipes 25/9/17 18:41: Good to know that about Emmer gluten structure being different from modern structure. I wondered why some folks could digest it and other ancient grains, but not modern wheat. So cool to finally hear that in such simple terms. Thanks!
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gloriadelpilar_1994@yahoo.com 25/9/17 22:26: what beautiful scones Angie xoxo
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Dawn @ Words Of Deliciousness 26/9/17 05:14: I love scones! These look amazing. They would perfect for my breakfast.
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fimere 26/9/17 20:26: des biscuits à la citrouille ça ne peut être que bon j'aime beaucoup
bonne soirée
Ashika |Gardening Foodie 26/9/17 23:29: This is an absolutely great breakfast treat...Love it!
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mjskit 27/9/17 04:52: Buttermilk, pumpkin and dates all rolled up in a scone...Well, that sounds pretty awesome!
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noobcook 27/9/17 07:37: Love the autumny flavours and colour. Would love them in my lunch box too.
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Mindy 27/9/17 10:11: I just love all the yummy pumpkin recipes this time of year and I wish I had a couple of these right now!
Marcelle 27/9/17 16:01: These scones are gorgeous, they have a beautiful color to them, Angie. Very interesting facts about the emmer flour and the ancient grains. I'd like to find some to bake with!
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GiGi Eats Celebrities 27/9/17 18:51: Anything involving pumpkin really turns me on these days!!! Mmmmmmmmm! Now I need to go check to see if I have some pureed pumpkin in the fridge!
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Paula | Vintage Kitchen 27/9/17 22:25: I know farro, but had never heard of emmer. Love to try these scones Angie, I'm such a scone fan! And date too! And pumpkin never fails to deliver. A winner recipe.
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Vicki Bensinger 29/9/17 04:01: I've never had an emmer berry but am familiar with the other ingredients. Anything with pumpkin I love so I'm sure I'd devour these.
Kelly 29/9/17 11:56: These scones are gorgeous, Angie! Love the color and that you used dates!
Jeff the Chef 30/9/17 17:16: I'm often looking for something to put in my lunchbox, and it is pumpkin season, isn't it?
Geri Saucier 1/10/17 23:01: Beautiful scones. Flavors are perfect for fall.
Katerina 5/10/17 11:52: These scones have the word fall written all over them!
tigerfish 5/10/17 16:02: These nutmeg-spiked pumpkin-date scones must be smelling so good while baking :)
Zaza 9/10/17 01:29: These scones are terrific, Angie! I would love to eat one right now:)
Choclette 17/10/17 14:54: What a gorgeous colour those scones are and they sound delicous. I've done no baking with pumpkin at all this year. Useful to know what faro refers to too.