Low Fat Pumpkin Scones Recipes

MOIST PUMPKIN SCONES

Moist Pumpkin Scones image

After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 16 scones.

Number Of Ingredients 15

Ingredients

4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 large eggs, room temperature
1-1/4 cups canned pumpkin
3/4 cup 2% milk, divided
GLAZE:
2 cups confectioners' sugar
3 tablespoons 2% milk
1/4 teaspoon pumpkin pie spice

Steps:

In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

Nutrition Facts : Calories 338 calories, Fat 13g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 348mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.

LOW-FAT PUMPKIN SCONES

Low-fat Pumpkin Scones image

Make and share this Low-fat Pumpkin Scones recipe from Food.com.

Provided by Claire Jane

Categories Scones

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 cups self-raising flour
1/2 cup sugar
1 tablespoon butter
1 cup cooked pumpkin
1 egg, lightly beaten
1 pinch salt
50 ml milk
canola cooking spray

Steps:

Preheat oven to 220°C.
Cream butter and sugar together.
In a large bowl, place flour and salt.
Add the egg, pumpkin, creamed butter and sugar and milk to dry mixture and mix with a wooden spoon until just combined.
Depending on the wetness of the mixture, you may need to add a little more milk.
Lightly grease muffin tray with canola spray and spoon mixture into tray.
Bake at 220C for 10-15 mins, or until tops of muffins spring back when lightly touched.

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