While scones are perhaps not the most nutritious of breakfasts, this one is a tasty treat that won’t damage your diet. At around 172 calories each, they are less than half the guilt of your average scone.
Yield: 12 scones at 172 calories each
2 cups light whole wheat flour
3/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
½ teaspoon pumpkin spice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin puree
7 tablespoons almond milk
¾ cup applesauce
6 tablespoons earth balance butter, cut into cubes
3/4 cup powdered sugar (sifted)
1 to 2 tablespoons almond milk
Lots of ground cinnamon
1/8 teaspoon ground nutmeg
pinch of ground ginger
pinch of ground cloves
2 tablespoons earth balance butter
1 tablespoon maple syrup
1. Preheat oven to 350°F. Spray baking sheet with cooking spray or line with parchment paper.
2. In a large bowl, whisk together dry ingredients
3. In a separate bowl, whisk together wet ingredients.
4. Use a pastry cutter or two knives to cut butter into the dry ingredients. Cut until the butter crumbles are the size of peas
5. Pour wet ingredients into dry ingredients. Mix minimally until there are no clumps. The dough should be wet, but not overly sticky.
6. Place a peace of parchment paper on a counter or surface. Lightly dust the paper with flour. Put the dough onto the parchment paper. Knead the dough seven times.
7. Form dough into a large triangle. Cut out scone shapes with a round cookie cutter or with a knife into triangles about one inch think and three inches long. Place the pieces about two inches apart.
8. Bake 14 minutes on prepared baking sheet.
9. Drizzle icing over scones.