Normally scones are packed with fat: not so these pumpkin scones. I boost the nutritional value of this recipe by substituing whole wheat flour for some of the white flour, and replacing some of the butter with extra buttermilk.
The resulting pumpkin scones are still buttery and sweet, without being too fattening. Serve with pumpkin butter for an extra Vitamin A boost of this wonderful superfood.
Pumpkin Scones Recipe
- 1/4 cup whole wheat pastry flour
- 1-3/4 cups unbleached white flour
- 1/2 cup brown sugar
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 5 Tbsp. unsalted butter, cold
- 1/2 cup buttermilk
- 1/3 cup canned pumpkin puree
- 1 tsp. vanilla extract
Preheat oven to 375 degrees. Spray a cookie sheet with nonstick cooking spray.
Combine flours, brown sugar, cinnamon, pumpkin pie spice, baking powder, baking soda and salt in a large bowl. Cut butter into flour mixture, until it resembles coarse crumbs.
In a separate small bowl, stir together pumpkin puree, buttermilk and vanilla. Pour into flour mixture just until it forms a soft dough. Be careful not to overmix.
Turn dough out onto a lightly foured surface and knead gently, just three or four times. Pat dough into a circle about 1-1/2 inches thick. Cut into 8 equal wedges (like slices of pie). Transfer to prepared cookie sheet and bake at 375 for 20 minutes.
Makes 8 servings.
Per serving: 241 calories, 8 g fat (5 g saturated fat, no trans fat), 19 mg cholesterol, 195 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein, 52% vitamin A, 8% calcium, 1% vitamin C, 12% iron
Check out these other pumpkin recipes:
- low fat pumpkin bread
- pumpkin cream cheese carrot bars
- pumpkin scones
- pumpkin chocolate chip cookies
- pumpkin seeds
