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Low-Fat Healthy Pumpkin Scones Recipe

Lowering the fat in these pumpkin scones without sacrificing the flavor. Great addition to a brunch.

Prep Time
15 mins
Cook Time
15 mins
Servings: 24 servings
Calories: 95 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 cup white whole wheat flour
  • 1 cup self-rising flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon Instead of spices (cinnamon through ginger) you may use 1 1/2 teaspoons of pumpkin pie spice mix.
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon all spice
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 3/4 cup brown sugar packed
  • 1 1/2 Tablespoons butter melted and cooled.
  • 1/3 cup 0% fat Greek yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 2-3 Tablespoons fat-free half and half or milk
Glaze
  • 1 cup powdered sugar sifted
  • 1 Tablespoon fat-free half and half or milk

Instructions

    Cup of Yum
  1. Preheat oven to 400°F. Line two cookie sheets with parchment paper.
Pumpkin Scones
    Cup of Yum
  1. In a large bowl, whisk together flours, salt, cinnamon, nutmeg, allspice, cloves, and ginger, or instead, the pumpkin pie spice mix.
  2. in a medium bowl, mix brown sugar and melted cooled butter with a fork until course. Add to flour mixture and stir until the ingredients are incorporated.
  3. In a separate bowl, whisk together yogurt, egg, vanilla and pumpkin. Add to the flour mixture. Mix with a rubber spatula, then use your clean hands to mix the ingredients together. If needed, add the half and half one tablespoon at a time just until the dough holds together.
  4. Put dough on a lightly floured surface. For mini scones form with your hands a 7 1/2 x 12 inch rectangle that is about 1/2 inch thick. With a pizza cutter or sharp knife, slice two strips the length of the dough. Cut triangles from each strip of dough. You will cut about 24 mini scones.
  5. For large scones, slice one cut down the middle of the rectangle. Cut triangles from each strip of dough. You will cut about 12 large scones.
  6. Place on prepared baking sheet placing them about 1/2 inch apart and bake for 12-14 minutes or until lightly browned on the tops and bottom of the scones. Remove from oven and let cool on a cookie rack.
Glaze
  1. Prepare glaze by whisking together in a small bowl the powdered sugar and half and half until well blended and smooth. Dip, drizzle, or lightly coat each with a pastry brush each scone, and let dry.

Notes

  • You may substitute the whole white wheat flour for self-rising flour.
  • Instead of 1 cup of whole wheat flour and 1 cup self-rising flour, you would use 2 cups of self-rising flour.
  • You can also use 2 cups of all-purpose flour, but you will need to add 1 teaspoon of baking powder and 1/2 teaspoon of baking soda to the flour mixture.
  • Instead of the spices, you can use 1 1/2 teaspoons of this homemade Pumpkin Pie Spice blend. 

Nutrition Information

Serving 12g Calories 95kcal (5%) Carbohydrates 20g (7%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.3g Trans Fat 0.03g Cholesterol 9mg (3%) Sodium 38mg (2%) Potassium 42mg (1%) Fiber 1g (4%) Sugar 12g (24%) Vitamin A 827IU (17%) Vitamin C 0.2mg (0%) Calcium 18mg (2%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 24servings

Amount Per Serving

Calories 95

% Daily Value*

Serving 12g
Calories 95kcal 5%
Carbohydrates 20g 7%
Protein 2g 4%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.3g 2%
Trans Fat 0.03g 2%
Cholesterol 9mg 3%
Sodium 38mg 2%
Potassium 42mg 1%
Fiber 1g 4%
Sugar 12g 24%
Vitamin A 827IU 17%
Vitamin C 0.2mg 0%
Calcium 18mg 2%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.