Hi Everyone,
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!
Toodles,
Jennifer
P.S. supercalifragilisticexpialidocious is from Mary Poppins, just encase you think I lost it! 🙂
I have honestly never had Starbucks pumpkin scones, but I am definitely going to be making your version. They look delicious!! 🙂
Thank you Heather! Let me know how they turn out for you.
Can’t get over how good these look, and how light they are! Great recipe!
Thank you so much Marie!
These look so yummy! I love Starbucks…but, admittedly, I’ve never had one of their pumpkin scones. Sounds like I just may have to do a comparison…. 🙂
Do a comaprision, I would be curious to what you think. I should do one too! 🙂
I just stocked up on pumpkin purée too! These scones look good and so excited to read they are low cal! Yum!
I just stocked up on Pumpkin Puree too! My Husband said what are you going to do with all that pumpkin, ummm eat it! 🙂 I love pumpkin! It’s probably one of my favorite reasons why I love Fall so much!
I gotta try these, they look amazing! You have done such an amazing job with lightening up baked good! Kudos! Yummmm yummy!
Ahhh thank Sophia. I try to lighten up wherever I can since I have a major sweet tooth and pastries of all kinds are my weakness.
Just yesterday my daughter and I were debating the NEED vs WANT of some starbucks pumpkin scones in our life and then I saw your way healthier version today! These look scrumptious!
Thank you Sashi! I will admit the ones at Starbucks taste great, but I don’t know if they are worth the calories. Give these ones a shot, I was told by a 2nd person today as a matter in fact, that they tasted like Starbucks and I didn’t even ask, they just came out and said so! 🙂 I love that!
I could eat these every day!
I think I could too! 🙂
I love when people tell me they enjoyed what I baked too. And I can’t believe there are only 100 calories in these! Say whaaaat?! I used to eat a scone a day when I was in undergrad until I learned what was in them and how many calories. I was horrified. I wouldn’t feel any guilt making and eating these. Thanks Jennifer!
Nancy I think you will like these scones!! So easy to make and yup they are only 100 calories. Sometimes I don’t get what bake shops put in there baked goods in order to make the calories so high. About 5 years ago, I used to get the reduced fat coffee cake from Starbucks thinking I was doing good, and come to find out the full fat and reduced fat were just about the same calories which was up near 400. I stopped getting them when they started to post the calories. So sad! 🙁
I haven’t tried to Starbucks scones, but these look so much better! I wish I could have one, waaa!
Oh you would love the SB scones, but I was told by a second person who had no idea who brought them to work that they tasted like Starbucks, so I am so pleased!!
I made these today and they turned out beautifully!! I used craisins, and regular sugar for the dough as well as on top…didn’t have the other stuff on hand. These are a great pumpkin treat and warm up after 10 seconds in the microwave and are SO GOOD!!! I have been looking through all of your recipes and am going to try more. Love crockpot recipes, so convenient. Thank you and I’m glad I found you!
Awesome! I am so glad they turned out!! I know warming them up in the microwave makes them so soft and good! Thank you so much for telling me! 🙂 You made my day!!!
I want to make these, but is it 2/3 of a 15oz can of pumpkin purée?
Oops, sorry. Just read it properly.. 2:/3c Haha. Yayy, off to make these!
lol, I was just going to comment! Let me know how they turn out for you! 🙂
I love how you ‘healthify’ your recipes and put the nutritional info!!! Thank you!
Can I use stevia for the sugar ? How much can use?
Hi Dana, The pkg. of stevia you have should say what the equal amount would be compared to sugar. I am not to sure to be honest. I would use your best judgement.