Healthy Pumpkin Scones

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Alright, time to just dive in.  I know everyone is beyond filled with the holiday cheer of the variety of cakes, cookies, candy from December. Time for something healthy.  For the next month I’ll be posting some healthy treats and meals that you don’t have to feel guilty eating and won’t break so you can keep those New Years resolutions.
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I love finding recipes that have a substitute for fats with fruit or veggies. That way I can bake and not feel guilty for feeding my family and I junk all the time.
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A bonus, you won’t know these little guys are healthy. These are fluffy, spicy, pumpkin goodness.  You’ll want to invite people over to your house when you’re baking these because your whole house will smell like warm cinnamon, yum!  I found the recipe out of need. I wanted something that was still a treat that wouldn’t deter me from my weight loss goals. I also like knowing that there are no super special ingredients in them. Cake flour, whole wheat flour, brown sugar, cinnamon, nutmeg, allspice, (or just pumpkin pie spice), pumpkin, baking powder, milk and a pinch of salt.  That’s it. No mixer needed! (Always a bonus.)
I mixed up the flours to give it a fluffier texture.  Cake flour give a light and airy crumb while the whole wheat gives the denseness expected with scones. I found that regular white and wheat flours were just too dense for what I was looking for.
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So without further ado, here is Healthy Pumpkin Scones. Enjoy!

Healthy Pumpkin Scones

Yields 16 large scones or 24 small scones

  • 1 1/2 cup cake flour
  • 1 1/2 cup whole wheat (or white whole wheat) flour
  • 1/3 cup packed light brown sugar
  • 2 tbsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 cup of pumpkin puree
  • 1 cup milk (skim preferred)
    1 tsp vanilla extract
Mix dry ingredients in a large bowl. Add pumpkin and mix in completely.  Add milk and vanilla slowly to the mixture, until it’s a slightly sticky dough.
Divide dough into 2 (or 3 for smaller scones) equal round 3/4″ thick disks on a lined baking sheet. Divide each disk into 8 wedges, sliding them apart so the edges cook evenly.
Bake at 400 deg F for 10-15 minutes, depending on size, until firm.  Let them rest on the baking sheet for a couple minutes before transferring to baking rack to cool completely. Best on day one but good for about a week in the fridge.
Grab a cup of tea or coffee and enjoy!
Tips:
Wet your hands when working with the dough.  It will make it stick to you less and you can make the tops nice and smooth. Also wet the utensil you’re using to divide the scones. A hard scraper or bench scraper would work great too!
Feel free to sprinkle some sugar or cinnamon sugar on top to make them pretty.  There is no such thing as too much cinnamon! #cinnamonlove
(Except for a cinnamon challenge…nooooooooo!)
Try adding a 1/2 tsp of a second extract like almond (yum) or add in a handful of nuts for a different texture.
Copyright: The Trial and Error Kitchen
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