Pumkin Scones a la the Green and White Mermaid Logo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
MAIN INGREDIENTS2 cups all purpose flour (or you can go half wheat, half white)3 tbsp white sugar4 tbsp Splenda (for baking)1 tbsp baking powder1/2 tsp salt1/2 tsp ground cinnamon1/2 ground nutmeg1/4 ground cloves1/4 tsp ground ginger (I use 1/8 'cause I hate it)3 tbsp cold salted butter3 tbsp applesauce1/2 cup pureed pumpkin3 tbsp half and half cream (I used 10% - 2T for 35 cals)1 large eggFOR WHITE GLAZE1/4 cup powdered sugar.75 tablespoon nonfat milkFOR SPICED GLAZE1/8 cup powdered sugarSmidge of nonfat milk (.25 T)- enough to make the sugar glazyTiny pinches of cinnamon, nutmeg, ginger and cloves - just enough to make this icing taste different.
FOR THE SCONES
1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper or spray with cooking spray.
2. Combine flour, sugar, Splenda, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter and applesauce into the dry ingredients until mixture is crumbly and no chunks of butter or applesauce are obvious. Set aside.
3. In a separate bowl, whisk together pumpkin, cream, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
4. Pat out the dough on a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or pizza cutter to slice the dough three times through the width, making four equal portions. Cut each slice diagonally so that you have 8 triangular pieces of dough. Place each triangle on your prepared baking sheet.
5. Bake for 14 minutes. Scones should begin to turn light brown. Place on a wire rack to cool.
To Make the Glaze:
1. Mix 1/4 c powdered sugar with .75 tablespoon nonfat milk until smooth. When scones are cool, use a pastry brush to paint this sugary yumness glaze over the top of each scone. Allow the glaze to dry/ become firm.
To Make the Spiced Glaze
1. Combine the ingredients for the spiced glaze together. Drizzle this thicker icing over each scone and allow the icing to dry before serving. I use a spoon to drizzle this icing.
I always make these in double batches. They freeze well and are a quick take-along breakfast.
Number of Servings: 8
Recipe submitted by SparkPeople user GIRLFRIDAY7.
1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper or spray with cooking spray.
2. Combine flour, sugar, Splenda, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter and applesauce into the dry ingredients until mixture is crumbly and no chunks of butter or applesauce are obvious. Set aside.
3. In a separate bowl, whisk together pumpkin, cream, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
4. Pat out the dough on a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or pizza cutter to slice the dough three times through the width, making four equal portions. Cut each slice diagonally so that you have 8 triangular pieces of dough. Place each triangle on your prepared baking sheet.
5. Bake for 14 minutes. Scones should begin to turn light brown. Place on a wire rack to cool.
To Make the Glaze:
1. Mix 1/4 c powdered sugar with .75 tablespoon nonfat milk until smooth. When scones are cool, use a pastry brush to paint this sugary yumness glaze over the top of each scone. Allow the glaze to dry/ become firm.
To Make the Spiced Glaze
1. Combine the ingredients for the spiced glaze together. Drizzle this thicker icing over each scone and allow the icing to dry before serving. I use a spoon to drizzle this icing.
I always make these in double batches. They freeze well and are a quick take-along breakfast.
Number of Servings: 8
Recipe submitted by SparkPeople user GIRLFRIDAY7.
Nutritional Info Amount Per Serving
- Calories: 224.8
- Total Fat: 5.9 g
- Cholesterol: 39.9 mg
- Sodium: 192.8 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 1.7 g
- Protein: 4.7 g
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