Who would have thought a healthy pumpkin scone was possible? This recipe is not only healthy, it’s easy to make and delicious!
For the Scones
1 ½ c (180g) whole wheat or gluten-free* flour (measured correctly)
1 ½ tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
2 tbsp unsalted butter, chilled
½ c pumpkin purée
8 1/8 tsp maple syrup
10 ½ tsp nonfat milk, divided
For the Glaze
1 tbsp plain nonfat Greek yogurt
1 ½ tsp maple syrup
Preheat the oven to 425°F, and cover a baking sheet with foil. Lightly coat the foil with nonstick cooking spray.
To prepare the scones, whisk together the flour, baking powder, cinnamon and salt in a medium bowl. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles a fine meal. Add in the pumpkin purée, 8 teaspoons maple syrup and 10 teaspoons of milk, mixing until just incorporated.
Divide the dough into 8 equal portions, and shape each into a ball. Place onto the prepared baking sheet and flatten slightly. Mix together the remaining 1/8 teaspoon maple syrup and ½ teaspoon milk in a small bowl, and brush over the tops of the scones. Bake at 425°F for 12-14 minutes, or until light golden brown on top. Cool on the pan for 5 minutes before turning out onto a wire rack.
Once the scones have cooled, stir together the yogurt and maple syrup in a small bowl. Add to a small zip-topped bag, snip off the corner, and drizzle over the cooled scones. Makes 8 scones.
Printable recipe available at: https://amyshealthybaking.com/blog/2014/09/13/maple-pumpkin-scones/