Sticks and Scones
With Halloween around the corner, I can’t get enough of pumpkin – pumpkin spice, pumpkin puree, pumpkin seeds! Pumpkin is full of vitamin A which helps with eye and skin health. To kick off October with a bang, I made some healthy pumpkin scones. What I love about these scones is that they are full of flavour with out saturated fat. I love the fact that they contain fibre and protein to help with satiety. Give it a try and let me know what you think!
Makes 8 servings.
1c all purpose flour, enriched
1c whole wheat flour
3 tbsp dark brown sugar
1 tbsp baking powder
2 tsp pumpkin spice (store bought or use my pumpkin spice blend listed below)
1 tsp cinnamon, ground
¼ tsp sea salt
¼ c apple sauce, unsweetened (store bought or make puree your own)
1c pumpkin puree
1/4c non-fat milk
1 tbsp vanilla extract (I would’ve used vanilla bean but I didn’t have any at home)
1/3c powdered sugar
2 tsp vanilla extract (or vanlla bean)
1 tbsp milk
*If you want the glaze to be thicker add less liquid or add more of the sugar
Pumpkin Spice Blend
1 tsp ground cinnamon
¼ tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp all spice
1/8 tsp ground cloves
Preheat oven to 400F. Line baking sheet with parchment paper.
In a large bowl, mix the flours, sugar, baking powder and salt until well blended.
Add apple sauce to the dry ingredients and work it in with a fork such that pea-sized pieces form.
Add pumpkin, milk and vanilla and stir well until dough is formed. Drop 8 roughly even dough balls on the baking sheet.
Bake until scones have cooked through, but are not tough (i.e. approximately 18 minutes). Once baked, remove scones and allow them to cool prior to drizzling with glaze. Serve immediately or store in air-tight container for about two days. Enjoy!
Nutritional Information (per scone – no glaze)
Energy: 160kcal Protein: 5g Fat:1g (no saturated fat) Carbohydrates: 30g Fibre:3g Sugars: 7g Sodium: 80mg