Ingredients
- Cooking spray or oil mister
- 1 ⁄2 cup cold lowfat 1% buttermilk
- k1 large egg
- 1 teaspoon pure vanilla extract
- 5 tablespoons canned unsweetened pumpkin puree
- 1 ⁄4 cup packed dark brown sugar
- 1 vanilla bean
- 1 cup white whole wheat flour (I recommend King Arthur)
- 1 cup unbleached all-purpose flour, plus more for the work surface
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 ⁄4 teaspoon ground nutmeg
- 1 ⁄4 teaspoon ground cinnamon
- 1 ⁄2 teaspoon kosher salt
- 3 tablespoons very cold butter, cut into small pieces
- Glaze
- 2 tablespoons cold fat-free milk
- 1 cup powdered sugar, sifted
Preparation
Step 1
For the scones: In a medium bowl, whisk together the buttermilk, egg, vanilla, pumpkin puree, and brown sugar. Using the tip of a sharp knife, cut along the length of the vanilla bean to split it open. Scrape half of the seeds into the bowl and whisk well; reserve the remaining seeds for the glaze.
In a large bowl, whisk together the flours, baking powder, pumpkin pie spice, nutmeg, cinnamon, and salt. Using a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse meal. Add the buttermilk mixture and stir until just moist.
Turn the dough out onto a floured work surface and knead lightly four times with floured hands. Transfer the dough to the baking sheet and shape in into a 9-inch round about ¾ inch thick. Using a knife, cut the dough all the way through into 12 wedges.
Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack and let cool for about 10 minutes before glazing.
For the glaze: Meanwhile, in a medium bowl, whisk together the remaining seeds from the vanilla bean and the milk. In another medium bowl, add the powdered sugar. Using a spatula mix in the milk and combine well until it is mixed through and forms a thick glaze.
Put the scones on parchment or wax paper and drizzle the vanilla glaze over the scones using a spoon. Alternatively you can dip the tops of the scones into the glaze, and then let them sit on the paper to harden
Serve warm. Leftovers can be stored in airtight containers for up to 2 days.
Per serving (1 scone)
Calories: 172
Fat: 4g
Saturated fat: 2g
Cholesterol: 24mg
Carbohydrate: 32g
Fiber: 2g
Protein: 4g
Sugars: 15g
Sodium: 214mg