Sunday, 3 November 2013

Pumpkin Scones (a la Starbucks -- skinny version)

... pumpkins and gourds, ceramic style ...
I have always loved the Starbucks Pumpkin scone available in the fall.  It is covered in delicious spiced glaze.  But this year after having cut back on sugar considerably in my diet the past months, I  found it too sweet (I can't believe I just wrote that -- the shame).  This morning I found this "skinny" version. 
I didn't have greek yogurt on hand so I used 1 cup of pumpkin.
Thank you to for the recipe.

2 C. Whole Wheat White Flour
1 1/2 Tbsp. Brown Sugar
1 1/2 Tbsp. Stevia in the Raw (Or other C. for C. Sweetener.)
1 Tbsp. Baking Powder
4 Tbsp. (1/2 Stick) Light Butter
3 Tbsp. Fat Free Milk
1 Whole Large Egg
1/2 C. 100% Pure Pumpkin Puree
1/2 C. Plain Fat Free Greek Yogurt
2 Tsp. Vanilla Extract
1 Tsp. Cinnamon
3/4 Tsp. Ground Ginger
3/4 Tsp. Groung Cloves
1/2 Tsp. Nutmeg
Vanilla Glaze:
1/2 C. Powdered Sugar
1 Tbsp. Fat Free Milk
1/8 Tsp. Vanilla Extract
Pumpkin Spice Glaze:
1/4 C. Powdered Sugar
1 Tsp. 100% Pure Pumpkin Puree
Pinch of Ground Cloves
Pinch of Nutmeg
Pinch of Ground Ginger
Pinch of Cinnamon
1/2 Tbsp. Fat Free Milk

Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper or lightly coat with some non-stick cooking spray. Set it aside.

In a large bowl, combine the flour, baking powder, sugar and sweetener until well blended.  Add in the butter until the mixture resembles the grainy texture of cornmeal.
Add in the milk, egg, pumpkin puree, greek yogurt, vanilla and the spices.  Combine together until a smooth dough has formed.
Scoop the dough out onto a floured surface. Form the dough into a half inch tall circle - about 6 inches across. Transfer the dough to the prepared baking sheet and carefully cut the dough into 12 wedges (as best you can anyway - they don't need to be separated completely.) 
Place in the oven and bake for 15-18 minutes, or until the edges are turning golden brown and the middle is set. Remove from the oven and allow to cool slightly before transferring to a wire rack to continue cooling.While you're waiting, mix together the ingredients for each glaze separately. 

Once the scones have cooled, drizzle evenly with the vanilla glaze followed by the pumpkin spice glaze.

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