This weekend I stocked up on my pumpkin puree so that means I have pumpkin recipes for you!! Well, so far I have one, but lots of them are floating around in my head and I can’t wait to make them. So needless to say I have a pumpkin recipe for you that by far passed my expectations. I love when that happens.
These are my Pumpkin Spice Scones. They are light, fluffy, sweet, not to crumbly and taste like, well pumpkin spice. When I started this recipe I wasn’t sure how it was going to go, since the batter seemed really sticky but with a little flour love they turned out perfect!!! So if you find the dough sticky, just add a bit more flour when rolling. It will all come together nicely.
Please forgive the pictures, I made these at 7am on Sunday morning and the lighting was not on my side. **BREAKING NEWS*** Little Jenny just stopped home from her work break and she told me thank you for the scones. She said they tasted just like the Starbucks scones. I told her they were just a little over 100 calories and she couldn’t believe it! Yah!! I am so happy! I love Starbucks Pumpkin Scones but I don’t order them, because you know calories. I am so pleased with what she said. I can’t believe it. Sometimes when you make something your kind of partial to it because of the time and effort you put into it, but to have someone tells you that they tasted really good, and tasted like one of my favorite coffee house scones, just makes me so happy!! You have to love that!!! I have big smiles right now!
For a little fall flair I added dried cranberries to the scones, which gives them a nice surprise. I also topped the scones with turbinado sugar to make them sparkle, and make them a little sweeter. Speaking of sweeter, I added NuNaturals Presweet Tagatose as my sugar substitute. I love that stuff. I just ordered a 5lbs bag of it to get me through holiday baking. I love using the Presweet Tagatose because no one notices it in my baking and it doesn’t leave an after taste like chemical sweeteners do. Presweet Tagatose is natural and derived from stevia.
- Serves: 16 Scones
- Serving size: 1 Scone
- ½ cup Greek yogurt, plain 0% fat
- ⅔ cup pumpkin, canned (not pumpkin pie filling)
- ¼ cup egg substitute or 1 egg
- 1 tsp. vanilla extract
- 2 cups white whole wheat flour
- ½ cup sugar (I used Presweet Tagatose)
- 1 tsp. baking powder
- 1 tsp. baking soda
- ⅛ tsp. salt
- ¼ tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 6 tbsp. margarine or butter (I used Brummel and Brown)
- ⅓ cup dried cranberries
- 2 tbsp egg substitute
- 1 tsp. non-fat milk
- ½ tbsp. turbinado
- Preheat the oven to 350 degrees
- Line a baking sheet with parchment paper; set aside
- In a small bowl, whisk together yogurt, pumpkin and egg; set aside
- In a large bowl mix together the flour, sugar, baking powder, pumpkin pie spice and cinnamon until combined. Add butter and mix until crumbly, using a fork or your hands ( I used my hands). Stir in cranberries.
- Add the yogurt mixture to flour mixture; fold with spatula until just combined.
- Transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together. Divide dough in half and form each piece of dough into a circle, about an 1" thick, and maybe 6 - 8" wide.
- With a sharp knife or pizza cutter, cut each of the pieces of dough into 8 wedges; making 16 wedges total.
- Transfer to prepared baking sheet.
- In a small bowl, add 2 tablespoons of egg substitute and 1 teaspoon of milk, mix together and brush over scones. Sprinkle scones with turbinado sugar.
- Bake 15 to 18 minutes until golden brown. Transfer to a wire rack to cool.
- Optional Topping: After scones are cooled, you can add a spice glaze over the top. To do, in a small bowl, add ½ cup powdered sugar, ¼ tsp. pumpkin spice, ½ tsp. vanilla extract and just enough milk to make it the consistency you like, about a tablespoon. I didn't glaze mine because I froze my scones. I just warm back up in the oven for a minute or so.
Calories per scone using Sugar: 113, Fat: 2.2, Cholesterol: 0, Sodium: 136, Potassium: 80, Carbs: 21, Fiber: 2.6, Sugar: 8.4, Protein: 3.3
Well Guys, I am in the process of making dinner and I have laundry to fold, and garbage to take out so I must be leaving you.
Have a supercalifragilisticexpialidocious kind of day!