Healthy pumpkin scones
Moist and flavorful, you'd hardly know these pumpkin scones are pretty healthy too.
Servings: 6
Calories: 226kcal
Save
Ingredients
- 1 cup whole wheat pastry flour
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup dried cranberries use those sweetened with apple juice if you want to avoid refined sugar
- ½ cup pumpkin puree not pumpkin pie puree
- 1 egg
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoon coconut oil melted and cooled
For frosting (if using)
- 2 tablespoon cream cheese
- 1 tablespoon butter
- 1 tablespoon maple syrup
Instructions
- Preheat to 425F/210C and line or grease a baking sheet/tray.
- Mix together the flour, baking powder, cinnamon, ginger, allspice, nutmeg and salt in a medium-large bowl. Mix through the cranberries.
- Separately whisk together the pumpkin puree, egg, maple syrup, vanilla and coconut oil. Add the mixture to the flour and spice mix and mix until well combined, without over-mixing.
- Turn the mixture out onto a lightly floured surface and gently pat to flatten it into a circle or square around ¾in/2cm thick then cut into triangles/squares/rectangles as you prefer - I got 6 good-sized scones from the mix but you could get a few more if smaller.
- Carefully transfer the cut scones to the prepared baking sheet and bake for approx 12min until turning slightly brown around the edges.
- Allow to cool completely before adding the frosting, if using - mix together the frosting ingredients and beat until as smooth as possible. Pipe over the scones.
Video
Nutrition
Calories: 226kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 143mg | Potassium: 322mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3340IU | Vitamin C: 0.8mg | Calcium: 108mg | Iron: 1.3mg
Tried this recipe?Please consider Leaving a Review!