Healthy, diabetic friendly, low-fat scones, not very sweet, but full of pumpkin puree and spices.
Keyword: pumpkin scones
- 1 1/4 cup all-purpose flour
- 1 1/4 cups whole wheat flour
- 3 tsp baking powder
- 1/2 teaspoon pumpkin spice
- 1 tablespoon brown sugar
- 1 tsp salt
- 1 1/2 oz butter or margarine
- 1/2 cup pumpkin puree
- 1/2 cup yoghurt or buttermilk, dairy or non-dairy
- 1/2 tsp vanilla extract
- Egg Wash (optional):
- 1 small egg
- 1 tablespoon milk
In a bowl, mix both flours, baking powder, pumpkin spice, sugar and salt.
Grate butter (on the large holes of a box grater) into flour mixture. The mixture should look like coarse crumbs.
Add the pumpkin puree, yoghurt and vanilla extract. Mix just until the dough comes together. Do not over mix. Gently knead the dough just until it comes together. Do not over mix.
OPTIONAL STEP (not necessary, but it creates lots of layers): Place on a lightly floured surface and pat into an about 1 inch thick rectangular shape. Then fold the dough in thirds, like a letter. Turn the dough 90 degrees and roll the dough out to a square again. Lightly flour the dough and fold it into thirds again, just like a letter. Repeat one more time.
Cut out scones with a knife into 8 wedges. Place onto lightly greased non-stick baking tray. Brush the scones with the egg wash.
Bake in 400 F (200 C) preheated oven until a toothpick inserted in the middle comes out clean, about 20-30 minutes.