Pumpkin Scones (Hungry Girl)

By zircon50

Ingredients

• Scones
• 1/3 cup light whipped butter or light buttery spread (like Brummel & Brown)
• 1 cup whole-wheat flour
• 1/4 cup old-fashioned oats
• 1/3 cup Splenda No Calorie Sweetener (granulated)
• 2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/4 tsp. pumpkin pie spice
• 1/8 tsp. salt
• 2/3 cup canned pure pumpkin
• 3 tbsp. low-fat buttermilk
• Icing
• 1 tsp. cornstarch
• 1 1/2 tsp. Splenda No Calorie Sweetener (granulated)
• 1 tsp. powdered sugar
• 1 dash cinnamon
• 1 drop maple extract
• 1 tbsp. Jet-Puffed Marshmallow Creme
• 1 tbsp. Cool Whip Free (thawed)

Preparation

Step 1

Spread butter into a 1/4-inch-thick layer on a piece of parchment paper or aluminum foil. (If needed, let it come to room temperature so it's easily spreadable.) Freeze until solid, at least 3 hours.

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

To make the scones, in a large bowl, combine flour, oats, Splenda, baking powder, cinnamon, pumpkin pie spice, and salt. Mix well.

Cut frozen butter into very small cubes. Using two forks, quickly and thoroughly mash butter into the flour mixture, until the mixture resembles coarse crumbs. Add pumpkin and buttermilk, and stir until uniform.

Form dough into a circle on the baking sheet, about 6 inches in diameter and 1 1/2 inches thick. Evenly slice into 6 wedges, but don't separate the wedges.

Bake until a toothpick inserted into the center of a scone comes out clean, 12 - 14 minutes.

Let cool completely.

Meanwhile, to make the icing, in a small microwave-safe bowl, combine cornstarch with 1 1/2 tsp. cold water, and stir to dissolve. Add Splenda, powdered sugar, cinnamon, and maple extract. Mix well. Add marshmallow creme and microwave for 5 seconds, or until softened. Stir until smooth. Stir in Cool Whip, cover, and refrigerate.

Once scones have cooled, separate wedges, and drizzle with icing. Serve and enjoy!