Clean Pumpkin Scones

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RAPID CITY, S.D. -

In this week’s Healthy Eating, Anya found an easy recipe for moist pumpkin scones with chocolate chips. They’re made with no refined flour or sugar and are ready in just 30 minutes.

CLEAN PUMPKIN SCONES

Start to finish: 30 minutes

Servings: 8

1 ½ cups white whole wheat flour or gluten-free* flour

1 ½ tsp baking powder

1 ½ tsp ground cinnamon

½ tsp salt

2 tablespoons unsalted butter, cold and cubed

6 tablespoons pumpkin purée (not pumpkin pie mix)

2 tablespoons plain nonfat Greek yogurt

3 tablespoons pure maple syrup

3 tablespoons + 2 teaspoons nonfat milk, divided

1 teaspoon vanilla extract

2 tablespoons miniature chocolate chips, divided

Preheat the oven to 425 degrees Fahrenheit, and line a baking sheet with a silicone baking mat or parchment paper.

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs.

Stir in the pumpkin purée, Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla. Fold in 1½ tablespoons of chocolate chips.

Using a spatula, shape the dough into a ¾ inch tall circle on the prepared baking sheet and brush with the remaining milk. Slice the circle into eight triangular segments with a sharp knife. Gently press the remaining chocolate chips into the tops.

Bake for 16-19 minutes or until the tops are lightly golden. Cool on the pan for five minutes before transferring to a wire rack.

Nutrition information per serving: 148 calories; 4.3 g fat; 242.8 mg sodium; 25.8 g carbohydrates; 3 g fiber; 8 g sugar; 3.8 g protein

For more recipe information click here

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