Pumpkin Pie Scone
Treat yourself to these guilt-free pumpkin pie scones made with whole-wheat flour, canned pumpkin and the added health benefits of wheat germ and canola oil. They are spiced with cloves, ginger and nutmeg, topped off with an easy-to-make glaze and sprinkled with pumpkin seeds on top.
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Ingredients
Pumpkin Pie Scone
- 1 cup all-purpose flour (250 mL)
- 1 cup whole-wheat flour (250 mL)
- 1/4 cup loosely packed brown sugar (60 mL)
- 1/4 cup oat bran (60 mL)
- 2 Tbsp wheat germ (30 mL)
- 1 Tbsp baking powder (15 mL)
- 1/4 tsp baking soda (1 mL)
- 2 tsp cinnamon (10 mL)
- 1 tsp ground ginger (5 mL)
- 1/2 tsp ground cloves (2 mL)
- 1/2 tsp ground nutmeg (2 mL)
- 3/4 cup canned pumpkin puree (175 mL)
- 1/4 cup canola oil (60 mL)
- 1 large egg
Glaze
- 1/4 cup confectioner's sugar (60 mL)
- 1 Tbsp canned pumpkin puree (15 mL)
- 1 tsp skim milk (5 mL)
- 1/4 tsp cinnamon (1 mL)
- 2 Tbsp unsalted pumpkin seeds (30 mL)
Directions
Pumpkin Pie Scone
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, combine flours, sugar, oat bran, wheat germ, baking powder, baking soda, cinnamon, ginger, cloves and nutmeg; set aside.
- In second bowl, whisk together pumpkin, canola oil and egg.
- Add flour mixture into wet ingredients. Stir ingredients until just combined.
- Turn dough out onto a floured counter top and knead 3 or 4 times, until dough is formed into a large ball.
- Cut dough in half and pat each ball into a 6 inch (15 cm) circle. Cut each circle into 6 wedges.
- Place on parchment-lined baking sheets. Bake for about 15 minutes or until scones are golden brown. Remove from oven and cool on a wire rack.
Glaze
- Whisk together confectioner’s sugar, pumpkin, milk and cinnamon.
- Drizzle glaze over cooled scones. Top each scone with pumpkin seeds.
Nutritional Analysis
| Calories | 170 |
|---|---|
| Total Fat | 6 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 15 mg |
| Sodium | 108 mg |
| Carbohydrates | 26 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Protein | 4 g |
| Potassium | 127 mg |
