After that snowfall this past weekend, I think it’s finally time to admit it’s fall. I’ve been holding onto summer as long as possible, but last night the heat went on. The one saving grace of the season though, is that it’s a perfect excuse to eat pumpkin desserts. But why limit it to just dessert?
The first pumpkin food I made this fall is a delicious pumpkin scone. After picking one up at Starbucks, I knew there had to be a cheaper way to indulge in this treat, and I was hoping to cut some calories on it by making it myself. Well, the cheaper part worked. But “healthier”? Not so much. These scones have a whopping 508 calories per serving, compared to 480 calories in the ones at Starbucks. They do manage to have 5g less fat though! (See bottom of post for some options to cut out calories in this recipe.)
The best part about these scones? They take about 10 minutes to mix together, and 15 minutes to bake. Perfect to whip up in the morning… try putting them in the oven and then hopping in the shower, or getting ready for your day – I guarantee the smell will draw you right back into the kitchen and you’ll be ready to try one the second they’re done.
Pumpkin Scones
Adapted from Food.com (Starbucks copycat)
For scones:
2c flour
7T sugar
1T baking powder
1/2t salt
1/2t cinnamon
1/2t nutmeg
1/4t cloves
1/4t ginger
6T butter, cold and cubed
1/2c pumpkin
3T fat free French Vanilla coffee creamer
1 egg
For sugar glaze:
1c + 1T confectioner’s sugar
2T skim milk
For spice glaze:
1c + 3T confectioner’s sugar
2T skim milk
1/2t cinnamon
1/4t nutmeg
1/8t ginger
1/8t cloves
Preheat oven to 425 and lightly grease a baking sheet.
Make the scones:
Combine all dry ingredients in the bowl of a stand mixer. Using the paddle attachment, mix in butter cubes until there are no chunks remaining. Alternatively, use a pastry blender or food processor to mix.
In another bowl, whisk together the wet ingredients. (Half and half can be used in place of the coffee creamer, but will lack the vanilla flavor.)
Fold the wet ingredients into the dry ingredients until just mixed.
On a floured surface, form the dough into a ball. Use a knife to cut into 6 scone-shaped pieces. (Or fit dough into molds of a scone pan.)
Place scones on the baking sheet and bake about 15 minutes, until golden.
Make the sugar glaze:
Mix confectioner’s sugar and milk until smooth.
When scones are cool, spread over the top of each scone to cover.
Make the spice glaze:
Combine sugar, milk and spices and mix to smooth.
Pour into a plastic bag and cut the tip. Drizzle over the sugar glaze on each scone.
(Excuse the lack of a good photo – these didn’t last long enough to take one!)
Nutrition Information (all amounts are approximate and per scone):
With both glazes: Calories 508, Carbs 95g, Fat 12g, Protein 6g, Sugar 64g
Spice glaze only: Calories 421, Carbs 74g, Fat 12g, Protein 5.6g, Sugar 42g
Sugar glaze only: Calories 410, Carbs 71g, Fat 12g, Protein 5.6g, Sugar 40g
No glaze: Calories 323, Carbs 50g, Fat 12g, Protein 5.5g, Sugar 18.5g
Place treats on baking sheet and bake 20 minutes. Flip the treats and bake another 20 minutes, until hard.
