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Pumpkin Scones
These soft pumpkin scones are the perfect whole food treat for you fall brunches.
Course
Breakfast & Brunch
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
scones
Calories
160
kcal
Author
Kristine Underwood
Ingredients
▢
1-1/2
cups
white whole wheat flour
▢
1-1/2
tsp
baking powder
▢
1
tsp
pumpkin pie spice
▢
1/2
tsp
sea salt
▢
2
TBS
butter, chilled
▢
1/2
cup
pumpkin puree
▢
1/2
cup
maple syrup
▢
1/4
cup
+ 1 TBS milk
for the glaze:
▢
4
ounces
cream cheese, warmed in the microwave
▢
1/2
cup
maple syrup
US Customary
-
Metric
Instructions
Preheat oven to 425 degrees
In a large bowl, whisk dry ingredients together.
Chop butter into squares and cut in with the back of a fork until crumbly.
Stir in pumpkin, maple syrup, and milk and mix until just combined.
Roll dough into a big ball.
On a floured surface, flatten dough until it is 1/2 inch thick.
Slice like a pizza into 10 equal triangles and place on lined cookie sheet.
Bake for 12 minutes, rotating halfway through.
Cool on wire rack.
for the glaze:
Warm the cream cheese until runny.
Stir in the maple syrup.
Using a spoon, drizzle the glaze over the cooled scones.
Nutrition
Serving:
1
scone
|
Calories:
160
kcal
|
Carbohydrates:
21
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.1
g
|
Cholesterol:
23
mg
|
Sodium:
296
mg
|
Potassium:
73
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
2674
IU
|
Vitamin C:
1
mg
|
Calcium:
52
mg
|
Iron:
0.5
mg