The joys of pumpkin goodness continue! In this post I tackled a low-fat and lower calorie version of Pumpkin Cream Cheese Muffins, one of the seasonal goodies that often draws me in at Starbucks. Today, I continued with a lower calorie version of their pumpkin scones. This recipe is delicious for breakfast or a treat, and amazing with a coffee (or pumpkin spice latte)! The original recipe is here, but below I put my own twist on it with a few modifications, and it clocks in under 200 calories per scone. Dig in!
Pumpkin Scones (makes 6 scones)
- ⅓ cup butter
- 1 cup whole-wheat flour
- ⅓ cup old-fashioned oats
- ⅓ cup Splenda
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- ⅛ tsp salt
- ⅔ cup canned pure pumpkin
- 3 tbsp low-fat buttermilk (I used a milk and lemon juice substitute)
- 2 tsp cornstarch
- 3 tsp Splenda
- 2 tsp powdered sugar
- 1 dash of cinnamon
- ½ tsp vanilla extract
- 3 tbsp Jet-Puffed Marshmallow Creme
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- First, make the scones. In a large bowl, mix flour, oats, Splenda, baking powder, cinnamon, pumpkin pie spice, and salt. Mix well.
- Cut butter into small cubes. With two forms, mash butter into flour mixture until well mixed. It will resemble bread crumbs.
- Add pumpkin and buttermilk, stir until uniform.
- Shape dough into a circle on the baking sheet, ideally 6 inches across and 1 ½ inches thick. Slice into six wedges, but do not separate.
- Bake for 12-14 minutes, and let cool completely.
- For icing, use a small microwave-safe bowl. Mix cornstarch with 3 tsp cold water, and stir to dissolve.
- Add Splenda, powdered sugar, cinnamon, and vanilla. Mix well.
- Add marshmallow creme and microwave for about 7 seconds. Stir until smooth. Set aside
- Once scones have fully cooled, spread icing on top, serve, and enjoy!
I found these delicious, and Nick loved them too! They were moist, textured, not too sweet, and just a little bit spicy. The icing provided a really nice touch and looked like a glaze almost, so that was yummy.
These scones are really versatile, they are perfect for a grab and go breakfast idea, which I’ve been really having a lot of fun with lately. The aforementioned muffins are also great with this. They’re also delicious as a mid-morning or mid-afternoon pick-me-up, and amazing for a coffee break!
Anyone else doing pumpkin goodies? Please let me know, and happy pumpkin season, guys, eat up!