Pumpkin Spice Scones

By Hklbrries

"If you want to get fancy, you can drizzle or spread melted white chocolate chips (about 1/2 cup melted with 2 tsp canola oil) over the scones or top each scone with a nice powdered sugar glaze and pipe some orange tube frosting over the top of that for decoration."

Ingredients

• 1 cup whole-wheat flour
• 2 cups unbleached white flour, plus more for work surface
• 1/3 cup sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 2 tsp pumpkin pie spice
• 1/4 cup plus 2 tbsp cold, whipped butter
• 2 tbsp light or fat-free cream cheese
• 1 large egg (higher omega-3 egg, if available)
• 1/4 cup egg substitute
• 1/2 cup canned pumpkin
• 1/2 cup plus 2 tbsp fat-free half-and-half

Details

Servings 8
Adapted from recipedoctor.com

Preparation

Step 1

Preheat oven to 400 F. Line a baking sheet with parchment paper (or use a good quality nonstick baking pan).

Add whole-wheat and white flour, sugar, baking powder, salt, and pumpkin pie spice to large mixing bowl (use the paddle attachment for your standing mixer, if you have one) and mix on low speed to blend. Add the whipped butter and cream cheese in small pieces to the mixing bowl and mix on medium-low speed until the mixture looks something like wet sand (about 1 minute).

In a 4-cup measure, whisk together the egg, egg substitute, pumpkin and half-and-half until smooth. Add the pumpkin mixture all at once to the flour mixture in mixing bowl and beat on low speed just until blended.

Set dough on a lightly floured sheet of wax or parchment paper and shape into a round disk, about 9 inches across and 1-inch thick (or 1 1/4-inch thick). Cut into 8 wedges and place them on the prepared baking sheet.

Bake in center of oven until the tops are golden brown and firm, about 30 minutes.