Maple Pumpkin Scones

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Pumpkin puree

• Condiments

  • 9 5/8 tsp Maple syrup

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Salt
  • 1 1/2 cup Whole wheat or gluten-free* flour

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 tbsp Greek yogurt, plain nonfat
  • 10 1/2 tsp Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• for the scones
• 1 ½ c (180g) whole wheat or gluten-free* flour (measured correctly)
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp salt
• 2 tbsp unsalted butter, chilled
• ½ c pumpkin purée
• 8 1/8 tsp maple syrup
• 10 ½ tsp nonfat milk, divided
• for the glaze
• 1 tbsp plain nonfat Greek yogurt
• 1 ½ tsp maple syrup

Directions

• Preheat the oven to 425°F, and cover a baking sheet with foil. Lightly coat the foil with nonstick cooking spray.
• To prepare the scones, whisk together the flour, baking powder, cinnamon, and salt in a medium bowl. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles a fine meal. Add in the pumpkin purée, 8 teaspoons maple syrup, and 10 teaspoons of milk, mixing until just incorporated.
• Divide the dough into 8 equal portions, and shape each into a ball. Place onto the prepared baking sheet, and flatten slightly. Mix together the remaining 1/8 teaspoon maple syrup and ½ teaspoon milk in a small bowl, and brush over the tops of the scones. Bake at 425°F for 12-14 minutes, or until light golden brown on top. Cool on the pan for 5 minutes before turning out onto a wire rack.
• Once the scones have cooled, stir together the yogurt and maple syrup in a small bowl. Add to a small zip-topped bag, snip off the corner, and drizzle over the cooled scones.

Nutrition