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Whole Grain Pumpkin Scones – One Bowl! With Optional Easy Icing
Whole Grain Pumpkin Scones – One Bowl! With Optional Easy Icing
- Total Time: 25 minutes
- Yield: 10 Scones 1x
- Diet: Vegetarian
Description
Better than bakery scones, these homemade pumpkin scones save on fat and calories but not on flavor.
Ingredients
Scale
For the Scones
- 2 cups Whole Wheat Flour
- 3/4 cup Oat Flour
- 1 tbsp Baking Powder
- 3/4 tsp Kosher Salt
- 2 1/2 tsp Pumpkin Pie Spice
- 5 tbsp Unsalted Butter
- 2/3 cup Pumpkin Puree
- 1/3 cup Maple Syrup
- 1 Egg
- 2 tsp Vanilla Extract
Simple Vanilla Icing
- 1/2 cup Powdered Sugar
- 1 tbsp Almond Milk (or soy for nut free)
- 1/4 tsp Vanilla Extract
Instructions
- Preheat oven to 425°F and line sheet tray with Silpat or parchment paper. Set aside.
- In a large bowl, add the whole wheat flour, oat flour, baking powder, salt and pumpkin pie spice. Whisk together to combine.
- Next, cut the 5 tbsp of unsalted butter into small pieces. Then, add to the dry ingredients. Using a pastry cutter or a fork, blend the butter into the dry ingredients until the butter is incorporated and the size of peas.
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Add the wet ingredients to the bowl: canned pumpkin, maple syrup, egg, and vanilla extract. Stir into dry ingredients with a spatula until the dough just comes together.
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Place dough onto prepared sheet tray. Form into 9 inch round circle. Using a bench scraper or butter knife, score the dough in half then each half into 5 slices.
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Bake for 12-15 minutes until firm to the touch. While scones are baking, mix up the icing.
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In a small bowl, whisk icing ingredients together until smooth. Allow scones to cool for at least 5 minutes before topping with icing. Using a spoon, drizzle icing over the scones. Enjoy!
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast, Snack, Dessert, Vegetarian
- Method: Bake
Nutrition
- Serving Size: 1
- Calories: 244
- Sugar: 14g
- Sodium: 301mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 34mg
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