A couple of weeks ago while we were visiting the farmers market in Boone, Jason and I picked up a Pumpkin Scone to share while looking around. Since then, I have been wanting to create a healthier version at home and this morning I finally got around to doing so. It is really cold and windy here in Charlotte and I couldn’t think of anything better than sitting down with a cup of coffee and smelling cinnamon and pumpkin baking in the oven.
Of course you could choose to leave the icing off these scones but I don’t recommend it. You don’t have to use more than a tablespoon and it really adds so much flavor with the perfect touch of sweetness.
Pumpkin Scones with a Spice Glaze
– 3/4 Cup whole wheat flour
– 3/4 Cup All-Purpose flour
– 1/4 Cup sugar
– 1 Teaspoon baking powder
– 1/4 Teaspoon baking soda
– 1/4 Teaspoon salt
– 1/2 Teaspoon cinnamon
– 2 Tablespoons butter (cold)
– 1/3 Cup canned pumpkin
– 1/3 Cup Greek yogurt
– 1/2 Cup powdered sugar
– 1 tablespoon of any milk (I used almond milk)
– 1/4 teaspoon Pumpkin Pie Spice
– Mix together the dry ingredients in a mixer bowl. (flour, sugar, baking powder, baking soda, salt, cinnamon)
– Add in butter, pumpkin and yogurt mixing as you go.
– Remove dough from the mixer and form into a large rectangle about 3/4″ thick. Using a knife or pizza cutter cut into 6 segments all the way through the dough.
– Bake on 425 degrees for 15-18 minutes.
– Once the scones have cooled top with the glaze.