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.
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.
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