Better than bakery scones, these homemade pumpkin scones save on fat and calories but not on flavor.
For the Scones
2cupsWhole Wheat Flour
2 1/2tspPumpkin Pie Spice
Simple Vanilla Icing
1tbspAlmond Milk (or soy for nut free)
Preheat oven to 425°F and line sheet tray with Silpat or parchment paper. Set aside.
In a large bowl, add the whole wheat flour, oat flour, baking powder, salt and pumpkin pie spice. Whisk together to combine.
Next, cut the 5 tbsp of unsalted butter into small pieces. Then, add to the dry ingredients. Using a pastry cutter or a fork, blend the butter into the dry ingredients until the butter is incorporated and the size of peas.
Add the wet ingredients to the bowl: canned pumpkin, maple syrup, egg, and vanilla extract. Stir into dry ingredients with a spatula until the dough just comes together.
Place dough onto prepared sheet tray. Form into 9 inch round circle. Using a bench scraper or butter knife, score the dough in half then each half into 5 slices.
Bake for 12-15 minutes until firm to the touch. While scones are baking, mix up the icing.
In a small bowl, whisk icing ingredients together until smooth. Allow scones to cool for at least 5 minutes before topping with icing. Using a spoon, drizzle icing over the scones. Enjoy!