The Pioneer Woman Tasty Kitchen
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Pumpkin Scones

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Level: Easy

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Description

A sweet, healthy, 100-calorie pumpkin flavored scone filled with cranberries and sprinkled with sugar. I was told they taste like Starbucks Scones!

Ingredients

  • ½ cups Greek Yogurt, Plain
  • ⅔ cups Pumpkin, Canned (not Pumpkin Pie Filling)
  • ¼ cups Egg Substitute Or 1 Egg
  • 1 teaspoon Vanilla Extract
  • 2 cups White Whole Wheat Flour
  • ½ cups Sugar (I Used Presweet Tagatose)
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ⅛ teaspoons Salt
  • ¼ teaspoons Pumpkin Pie Spice
  • 1 teaspoon Cinnamon
  • 6 Tablespoons Margarine Or Butter
  • ⅓ cups Dried Cranberries
  • FOR BRUSHING ON SCONES:
  • 2 Tablespoons Egg Substitute
  • 1 teaspoon Non-fat Milk
  • ½ Tablespoons Turbinado Sugar

Preparation

Preheat the oven to 350ºF. Line a baking sheet with parchment paper; set aside.

In a small bowl, whisk together yogurt, pumpkin, egg, and vanilla; set aside.

In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice and cinnamon until combined. Add butter and mix until crumbly, using a fork or your hands ( I used my hands). Stir in cranberries.

Add the yogurt mixture to flour mixture; fold with spatula until just combined.

Transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together. Divide dough in half and form each piece of dough into a circle, about an 1″ thick, and maybe 6-8″ wide.
With a sharp knife or pizza cutter, cut each of the pieces of dough into 8 wedges, making 16 wedges total.

Transfer to prepared baking sheet.

For brushing the scones, in a small bowl, add the egg substitute and milk. Mix together and brush over scones. Sprinkle scones with turbinado sugar.

Bake 15 to 18 minutes until golden brown. Transfer to a wire rack to cool.

Optional topping: After scones are cooled, you can add a spice glaze over the top. To do, in a small bowl, add 1/2 cup powdered sugar, 1/4 teaspoon pumpkin spice, 1/2 teaspoon vanilla extract and just enough milk to make it the consistency you like, about 1 tablespoon. I didn’t glaze mine because I froze my scones. I just warm back up in the oven for a minute or so.

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