Ingredients
12
12 servings
- •1 cup whole wheat pastry flour
- •1 cup all-purpose flour
- •1 teaspoon baking powder
- •½ teaspoon ground cinnamon
- •½ teaspoon ground allspice
- •½ teaspoon salt
- •¼ teaspoon ground nutmeg
- •¼ teaspoon ground ginger
- •¼ teaspoon baking soda
- •5 tablespoons cold butter, cut into cubes
- •½ cup pumpkin puree
- •¼ cup light sour cream
- •¼ cup white sugar
- •1 egg
- •½ cup confectioners' sugar
- •1 tablespoon pumpkin puree
- •¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk pastry flour, all-purpose flour, baking powder, 1/2 teaspoon cinnamon, allspice, salt, nutmeg, ginger, and baking soda together in a bowl. Cut cold butter into flour mixture using a pastry blender or 2 knives until mixture resembles small crumbs.
- Mix 1/2 cup pumpkin puree, sour cream, white sugar, and egg together in a separate bowl; stir into flour mixture just until dough forms. Gently roll dough into a circle on a floured work surface and cut into wedges or use fall-inspired cookie cutters. Arrange scones on a baking sheet.
- Bake in the preheated oven until lightly browned, about 15 minutes.
- Mix confectioners' sugar, 1 tablespoon pumpkin puree, and 1/4 teaspoon cinnamon together in a bowl until glaze is smooth; spread over warm scones.
Nutritional Facts
Per 12 servings
- Calories: 162
- Carbohydrate: 25g
- Fat: 6g
- Fiber: 1g
- Protein: 3g
- Sugar: 10g
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