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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I'm ashamed to admit an unhealthy predilection for Starbucks pumpkin scones - they have way too many empty calories and the icing is enough to induce diabetes - so I found a copycat recipe and modified it to add fiber and lower fat & sugar. Ingredients:
4 cups whole wheat flour |
2 tablespoons baking powder |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon ground ginger |
3/4 cup cold butter |
1 cup pumpkin puree |
1/3 cup condensed milk |
2 tablespoons egg whites |
1/3 cup agave syrup |
1/3 cup confectioners' sugar |
2 teaspoons condensed milk |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cloves |
Directions:
1. Preheat oven to 425.
2. Sift dry ingredients together in a large bowl.
3. Cut butter into flour mixture until crumbly, with no discernible chunks of butter.
4. In a small bowl, whisk together pumpkin, milk, and egg.
5. Fold wet ingredients into dry ingredients.
6. Form dough into two balls.
7. Pat each ball into a long rectangle (9x3x1 inch) on a floured surface.
8. With a sharp, floured knife, cut each rectangle into 3 squares, and each square on the diagonal to form triangles.
9. Place the scones on a floured baking sheet and bake for 8-10 minutes.
10. Whisk together ingredients for spiced icing & drizzle over cooled scones. Allow icing to dry (at least 1 hour) before serving.
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