Description
Delicious and guilt-free pumpkin scones perfect for autumn breakfasts or afternoon tea.
Ingredients
Scale
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup low fat Greek yogurt
- 1 large egg
- 1/4 cup maple syrup or honey
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the pumpkin puree, Greek yogurt, egg, and maple syrup until smooth.
- Gradually fold the wet ingredients into the dry mixture without overworking the dough.
- Transfer the dough onto a lightly floured surface and pat into a circle about 1-inch thick. Cut into wedges or use a biscuit cutter.
- Place the pieces on the baking sheet and brush the tops with a bit of yogurt or milk.
- Bake for 15-20 minutes until the tops are golden brown.
- Let the scones cool on a wire rack.
Notes
For added flavor, sprinkle some cinnamon sugar on top before baking. Substitutions can be made for gluten and dairy restrictions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pumpkin, scones, low fat, autumn, baking, healthy snacks, family recipe
