Healthy Pumpkin Scones Recipes

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MOIST PUMPKIN SCONES



Moist Pumpkin Scones image

After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 16 scones.

Number Of Ingredients 15

4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 large eggs, room temperature
1-1/4 cups canned pumpkin
3/4 cup 2% milk, divided
GLAZE:
2 cups confectioners' sugar
3 tablespoons 2% milk
1/4 teaspoon pumpkin pie spice

Steps:

  • In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

Nutrition Facts : Calories 338 calories, Fat 13g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 348mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.

HEALTHY PUMPKIN SCONES



Healthy Pumpkin Scones image

A healthy breakfast treat perfect for the fall and winter! Delicious with a pumpkin glaze!

Provided by runmomof3

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 12

Number Of Ingredients 17

1 cup whole wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon baking soda
5 tablespoons cold butter, cut into cubes
½ cup pumpkin puree
¼ cup light sour cream
¼ cup white sugar
1 egg
½ cup confectioners' sugar
1 tablespoon pumpkin puree
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk pastry flour, all-purpose flour, baking powder, 1/2 teaspoon cinnamon, allspice, salt, nutmeg, ginger, and baking soda together in a bowl. Cut cold butter into flour mixture using a pastry blender or 2 knives until mixture resembles small crumbs.
  • Mix 1/2 cup pumpkin puree, sour cream, white sugar, and egg together in a separate bowl; stir into flour mixture just until dough forms. Gently roll dough into a circle on a floured work surface and cut into wedges or use fall-inspired cookie cutters. Arrange scones on a baking sheet.
  • Bake in the preheated oven until lightly browned, about 15 minutes.
  • Mix confectioners' sugar, 1 tablespoon pumpkin puree, and 1/4 teaspoon cinnamon together in a bowl until glaze is smooth; spread over warm scones.

Nutrition Facts : Calories 162 calories, Carbohydrate 24.5 g, Cholesterol 30.2 mg, Fat 6.1 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 230.7 mg, Sugar 9.7 g

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