Pumpkin Spice Savvy Scones

Two kinds of scones come through the Savvy Kitchen.

The first are what you might call traditional or “real” scones. These are the kind that are filled with butter and melt in your mouth, but should probably only be enjoyed on occasion.

Pumpkin-Scones-1.jpg

The second are my “Savvy Scones.” The butter-less (and in this case, oil-less) morsels that are just as tender and delicious as the first kind, but much healthier. I’ve perfected the technique, and love playing around with new flavor combinations.

Like these pumpkin spice scones, for example. After all, it is the season for pumpkin!

Pumpkin Spice Savvy Scones

These scones are slightly sweet with a dash of pumpkin spice flavor. For more ‘pumpkin spice’ flavor, add more cinnamon, allspice and nutmeg. These scones contain no butter or oil, so they make for a great healthy snack or breakfast addition.

Makes 16
Prep Time: 20 minutes
Cook Time: 15 minutes

3 1/4 cup whole wheat pastry flour
1/2 packed cup light brown sugar
2 tablespoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup pumpkin pie filling
1 cup skim milk

Preheat oven to 400F and grease a large cookie sheet.

Whisk the dry ingredients together in a large mixing bowl. Add the pumpkin and stir to distribute evenly.

Add the milk in three parts, stirring well after each addition. In the end, you should have a slightly-sticky dough.

Divide the dough into two equal parts, and pat each into a 3/4″ thick disk on the cookie sheet. Evenly divide each disk into 8 wedges, sliding the pieces apart so that the edges cook evenly.

Bake at 400F for 11-14 minutes, or until the tops and sides of the scones are firm to the touch. After five minutes, transfer to a wire rack to cool completely.

Comments

  1. says

    Ahhh! This keeps happening to me this week, I go on a kick of trying to find a particular recipe and my favorite bloggers post one the next day! I found a scone recipe and was hoping it would be lighter and voila…here are yours! I’m making these for the Mr’s co-workers Monday.

    2 questions.

    1) Because I have little…okay, no scone experience under my belt, can I use plain whole wheat flour or does it have to be pastry flour. (Aka- do I need to send the hubby on a grocery run after work? heehee)

    2) Do you know if they’ll keep overnight, like if I make them Monday night will they be okay to serve Monday morning?

    • Julie @savvyeats says

      Ah, I missed your comment before–I’m so sorry!

      All-purpose flour would be a better substitute for the pastry flour than whole wheat flour. It has a similar protein level and texture, whereas with whole wheat flour you’d need to adjust the amount of wet ingredients.

      If you navigate to my Brain Food 101 page (in the sidebar), you can see links to the posts I did about the science of flour!

      • Coco says

        I was really excited to try these but even after adding more pumpkin, cinnamon and dusting them with cinnamon and sugar they don’t have much flavor. They have a very distinct and somewhat bitter “whole wheat taste.” A good try at creating a healthy scone, but I would recommend trying another recipe.

    • Julie @savvyeats says

      I think so, but you might want to add more spices and a touch of sugar (optional) to make up for it!

  2. says

    Thanks for including these in the tea swap. They were quite delicious and the hubs really enjoyed them (and ate most of them) ;-) And I’m loving my teas. I can’t wait until I’m feeling better and can try the black teas (I like my blacks sweetened and milky).

    • Julie @savvyeats says

      I’m so glad you enjoyed them!

      And I’m with you on the sweetened and milky black teas…that’s why my favorite tea is chai ;)

  3. says

    WOW! I saw this recipe when you first posted it a while ago, but the occasion did not arise to make these until now… I loved them!!! I wasn’t expecting too much because they are “healthier,” but the texture was still crumbly and slightly soft, the spices perfect, and I did not miss the butter at all. I did use whole wheat flour (not pastry), but after reading a previous comment on altering the liquid content, I just added a bit more milk until I felt the dough texture was right. Love. Thank you!

  4. Healthyme says

    Baked them for breakfast, minus the brown sugar. Awesome! Had them with home made chilli and strawberry jam. Very good and thanks for sharing! I used whole wheat flour and had to add a bit more milk.

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