Skinny “Starbucks” Pumpkin Scones

Skinny “Starbucks” Pumpkin Scones

These are delicious!!  With the help of my super cute nephews, we made these and they were gone by the end of the day!!   However, instead of the glaze, we added chocolate chips to the mix. 

Ingredients:

Scones
• 2 C. Whole Wheat White Flour
• 1 ½ Tbsp Brown Sugar
• 1 ½ Tbsp Stevia in the Raw
• 1 Tbsp Baking Powder
• 4 Tbsp  Light Butter
• 3 Tbsp Fat Free Milk
• 1 Whole Large Egg
• ½ c 100% Pure Pumpkin Puree
• ½ C. Plain Fat Free Greek Yogurt
• 2 tsp Vanilla Extract
• 1 tsp Cinnamon
• ¾ tsp Ground Ginger
• ¾ tsp Groung Cloves
• ½ tsp Nutmeg

*optional chocolate chips 

Vanilla Glaze*
• ½ c Powdered Sugar
• 1 Tbsp Fat Free Milk
• ⅛ tsp Vanilla Extract

Pumpkin Spice Glaze
• ¼ c Powdered Sugar
• 1 tsp 100% Pure Pumpkin Puree
• Pinch of Ground Cloves
• Pinch of Nutmeg
• Pinch of Ground Ginger
• Pinch of Cinnamon
• ½ Tbsp Fat Free Milk

 Directions:
 Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper or lightly coat with some non-stick cooking spray. Set it aside.

In a large bowl, combine the flour, baking powder, sugar and sweetener until well blended. 

Add in the butter until the mixture resembles the grainy texture of cornmeal. 

Use the whisk attachment on a stand mixture on a medium speed until the right consistency is reached. But you could also use the back of a knife or maybe even a food processor.

Add in the milk, egg, pumpkin puree, greek yogurt, vanilla and the spices.  Combine together until a smooth dough has formed. *this is where I added chocolate chips! 

Yes, the dough will be very wet and sticky. 

Scoop the dough out onto a floured surface.

Form the dough into a half inch tall circle - about 6 inches across.

If the dough is too wet and difficult to shape, coat your hands with flour and knead the dough, adding in just a bit more flour until the dough is still soft, but easier to work with. 

Transfer the dough to the prepared baking sheet and carefully cut the dough into 12 wedges (as best you can anyway - they don't need to be separated completely.) 

Place in the oven and bake for 15-18 minutes, or until the edges are turning golden brown and the middle is set.

While you're waiting, mix together the ingredients for each glaze separately. 

Once the scones have cooled, drizzle evenly with the vanilla glaze followed by the pumpkin spice glaze.

Cut and serve warm with butter or cream and a pumpkin spice latte!

Store leftovers in an airtight container in the fridge or in a slightly ajar container on the counter. The longer these babies sit, the softer they will become. That's due to the moist pumpkin puree in there!

Recipe provided by: www.theskinnyfork.com