Pumpkin Scones with Maple and Molasses Glaze
Ingredients
The scones
-
1 ¼
cup
whole wheat pastry flour
-
¼
cup
almond meal
-
¼
cup
old fashioned oats
-
½
Tbsp
baking powder
-
1
Tbsp
brown sugar
-
¼
tsp
salt
-
1
tsp
pumpkin pie spice
-
1
stick
cold butter, cubed
-
½
tsp
vanilla extract
-
¼
cup
almond milk
-
¼
cup
pumpkin puree
-
1
egg
egg
The glaze
-
½
cup
powdered sugar
-
1
Tbsp
molasses OR maple extract
-
1-2
Tbsp
unsweetened almond milk
Instructions
- Preheat the oven to 400°F (204°C).
- Combine flour, oats, almond meal, baking powder, brown sugar, pumpkin pie spice, and salt in a food processor and blend until mixed.
- Add the cubed butter and pulse until the mixture resembles pea-sized crumbs.
- In a separate bowl, whisk together almond milk, pumpkin puree, egg, and vanilla extract.
- Add the wet ingredients to the dry mixture and stir until just combined. If sticky, add more flour.
- Transfer the dough to a floured surface and pat into a 1-inch thick circle.
- Cut into 8 sections and place on a lined baking sheet.
- Bake for 22-24 minutes until lightly golden.
- Let cool for 5 minutes before glazing.
- Mix glaze ingredients in a bowl and spoon over the cooled scones.
Nutrition Facts (estimated)
Servings
8 scones
Calories
257
Total fat
14.5g
Total carbohydrates
28.3g
Total protein
4.7g
Sodium
183.7mg
Cholesterol
56.75mg
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