Don’t let the words ‘Healthy Pumpkin Scones’ scare you! These scones have all sorts of good things, like maple chips and maple glaze and fewer calories than one you could buy at Starbucks (no disrespect to Starbucks).
Nothing’s Better than Pumpkin Scones with Maple Glaze!
I have this habit of going to restaurants or coffee shops, purchasing something, and then thinking, “I bet I could make this healthier!” Even before restaurants started posting the calorie count of their menu items. Once they started their transparency campaign, it got downright difficult to buy certain things. For example, I love Starbucks’ pumpkin scones, but once I saw the calorie count, I changed my mind. A buttery croissant with chocolate inside has fewer calories, and less sugar than a scone. Who would have thought?
Shortly after the calorie-posting phenomenon began, I retreated to my kitchen to come up with a healthier pumpkin scone. For years I used cinnamon chips, but I haven’t been able to find them in the past few years. This month I discovered maple chips at my local grocery store and decided to toss them in my pumpkin scones. I also created a maple glaze to go on top. Can anyone say, perfection!?
Pumpkin (and chocolate) baked goods are the perfect place to start using whole-wheat flour. When you bake a whole-wheat chocolate chip cookie for the first time, pretty much everyone will notice. But a healthy pumpkin scone? Not so much.
Any time I can feed my family (and myself) healthier versions of what we love, I know I’m teaching them to take care of themselves AND practicing balanced self-care for myself. You can’t say that about a store-bought pumpkin scone!Print
I love maple and I love pumpkin, so I think I’ve discovered the perfect pairing! The whole-wheat flour gives these scones staying power.
4 cups whole-wheat flour
1 1/2 cups brown sugar
1/2 cup soy protein powder
3 Tbs baking powder
1 tsp salt
1 Tbs cinnamon
1 Tbs ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/2 cup butter
1 10-oz bag of Nestle maple morsels (or cinnamon chips)
1 29-oz can of pumpkin puree
4 large eggs
1 cup powdered sugar
1/2 tsp corn starch
1/2 tsp maple flavoring
5 tsp water
Mix the whole-wheat flour, brown sugar, soy protein powder, baking powder, salt, and spices together in a medium mixing bowl. Cut the stick of butter into small pieces and add to the dry ingredients. Use two knives or a pastry cutter to cut the butter into the dry ingredients until the butter resembles tiny balls or crumbs.
Add the maple chips (or cinnamon chips, white chocolate chips, or chocolate chips) and mix well.
Add pumpkin puree and the beaten eggs and stir just until mixed.
Divide the dough into three equal sections. One section at a time, place on a lightly floured surface and pat into a circle about 10 inches in diameter. Use a butter knife to cut the circle into eight equal triangular pieces. Place on a cookie sheet and repeat until all of the dough has been used.
Unless I’m cooking for a small army, I usually freeze half of the scones for later and bake a dozen for now.
Bake at 375˚ for 25-30 minutes.
While the scones bake, make the glaze. Add the corn starch to the powdered sugar and mix well. Stir in the maple flavoring and the water, one teaspoon at a time. Mix well between each addition.
Allow the scones to cool on a wire rack for 5-10 minutes before drizzling glaze on top.
Keywords: Healthy Breakfast, Pumpkin, Scone