Once more, I am forced to say... 'I'm sorry' and... 'you're welcome' in the same sentence.
Who says 'you can't have your cake and eat it too?' Not this girl.
If you haven't noticed yet... I am all about sweets and treats. Eatings skinny and healthy doesn't mean things can't be fun or enjoyed!
Any frequenter to Starbucks will most likely tell you that one of their fall favorites there is the infamous Pumpkin Scone, and naturally the Pumpkin Spice Latte.
However, as you can see... with a whopping 450 calories in one scone... hah. No, thank you - I say.
No. Thank. You.
Over the weeks I've had more than one request for this recipe to be reworked into a skinny version. So, I've done my best here to trim things down and healthify the beast that is the Pumpkin Scone.
I've swapped flour for whole wheat white flour, halved the sugar and halved the icing glaze. You just don't need all of that sugary coating on top.
Oh, by the way... did I mention that you can have not one... but TWO scones for right at 300 calories?
And please, don't be intimidated by the ingredient list. A great deal of it is merely spices. Don't have all of them? Swap each for the equal amount of pumpkin pie spice instead!
Skinny 'Starbucks' Pumpkin Scones
Servings: 12 • Size: 1 Scone • Calories: 152.4 • Fat: 2.9 g • Carb: 27.5 g • Fiber: 3.3 g • Protein: 4.6 g • Sugar: 9.9 g • Sodium: 159.1 mg
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
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.
I used the whisk attachment on my stand mixture on a medium speed until the right consistency was reached. But you could also use the back of a knife or maybe even a food processor.
Add in the milk, egg, pumpkin puree, greek yogurt, vanilla and the spices. Combine together until a smooth dough has formed.
Yes, the dough will be very wet and sticky.
Scoop the dough out onto a floured surface.
Form the dough into a half inch tall circle - about 6 inches across.
If the dough is too wet and difficult to shape, coat your hands with flour and knead the dough, adding in just a bit more flour until the dough is still soft, but easier to work with.
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.
Cut and serve warm with butter or cream and a pumpkin spice latte!
Store leftovers in an airtight container in the fridge or in a slightly ajar container on the counter. The longer these babies sit, the softer they will become. That's due to the moist pumpkin puree in there!