Pumpkin Pie Scone

• 

  Pumpkin Pie Scone

  • 1 cup all-purpose flour (250 mL)
  • 1 cup whole-wheat flour (250 mL)
  • 1/4 cup loosely packed brown sugar (60 mL)
  • 1/4 cup oat bran (60 mL)
  • 2 Tbsp wheat germ (30 mL)
  • 1 Tbsp baking powder (15 mL)
  • 1/4 tsp baking soda (1 mL)
  • 2 tsp cinnamon (10 mL)
  • 1 tsp ground ginger (5 mL)
  • 1/2 tsp ground cloves (2 mL)
  • 1/2 tsp ground nutmeg (2 mL)
  • 3/4 cup canned pumpkin puree (175 mL)
  • 1/4 cup canola oil (60 mL)
  • 1 large egg (1 )

  Glaze

  • 1/4 cup confectioner's sugar (60 mL)
  • 1 Tbsp canned pumpkin puree (15 mL)
  • 1 tsp skim milk (5 mL)
  • 1/4 tsp cinnamon (1 mL)
  • 2 Tbsp unsalted pumpkin seeds (30 mL)
• 

  Pumpkin Pie Scone

  1. Preheat oven to 425°F (220°C).
  2. In a large mixing bowl, combine flours, sugar, oat bran, wheat germ, baking powder, baking soda, cinnamon, ginger, cloves and nutmeg; set aside.
  3. In second bowl, whisk together pumpkin, canola oil and egg.
  4. Add flour mixture into wet ingredients. Stir ingredients until just combined.
  5. Turn dough out onto a floured counter top and knead 3 or 4 times, until dough is formed into a large ball.
  6. Cut dough in half and pat each ball into a 6 inch (15 cm) circle. Cut each circle into 6 wedges.
  7. Place on parchment-lined baking sheets. Bake for about 15 minutes or until scones are golden brown. Remove from oven and cool on a wire rack.

  Glaze

  1. Whisk together confectioner’s sugar, pumpkin, milk and cinnamon.
  2. Drizzle glaze over cooled scones. Top each scone with pumpkin seeds.

   

Nutritional Analysis

Serving Size

1 scone

Servings

12 scones

Calories

170

Total Fat

6 g

Saturated Fat

0.5 g

Cholesterol

15 mg

Sodium

108 mg

Carbohydrates

26 g

Fiber

2 g

Sugars

8 g

Protein

4 g

Potassium

127 mg

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