Pumpkin Scones

"I'm ashamed to admit an unhealthy predilection for Starbucks pumpkin scones -- they have way too many empty calories and the icing is enough to induce diabetes -- so I found a copycat recipe and modified it to add fiber and lower fat & sugar."
 
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photo by Miheehee photo by Miheehee
photo by Miheehee
Ready In:
30mins
Ingredients:
16
Yields:
12 Large Scones
Serves:
12
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ingredients

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directions

  • Preheat oven to 425.
  • Sift dry ingredients together in a large bowl.
  • Cut butter into flour mixture until crumbly, with no discernible chunks of butter.
  • In a small bowl, whisk together pumpkin, milk, and egg.
  • Fold wet ingredients into dry ingredients.
  • Form dough into two balls.
  • Pat each ball into a long rectangle (9x3x1 inch) on a floured surface.
  • With a sharp, floured knife, cut each rectangle into 3 squares, and each square on the diagonal to form triangles.
  • Place the scones on a floured baking sheet and bake for 8-10 minutes.
  • Whisk together ingredients for spiced icing & drizzle over cooled scones. Allow icing to dry (at least 1 hour) before serving.

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