FoodWage
VANILLA-GLAZED PUMPKIN SCONES
We know it’s not fall, but if you’re truly “pumpkin obsessed” then you’ll need a pumpkin recipe for all seasons! If this is you check out these scones by Skinnytaste! These light and fluffy buttermilk scones–made with canned pumpkin puree, fall spices, and a vanilla bean glaze—will warm up your heart as surely as a sunny spring day.
Ingredients for servings
Cooking spray or oil mister
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0.5 cup cold lowfat 1% buttermilk
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1 large egg
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1 tsp pure vanilla extract
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5 tbsp canned pumpkin puree not pumpkin pie filling
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0.25 cup packed dark brown sugar
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1 vanilla bean
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1 cup white whole wheat flour
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1 cup unbleached all-purpose flour plus more for the work surface
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1 tsp baking powder
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2 tsp pumpkin pie spice
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0.25 tsp ground nutmeg
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0.25 tsp ground cinnamon
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0.5 tsp kosher salt
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3 tbsp very cold butter, cut into small pieces
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2 tbsp cold fat-free milk
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1 cup powdered sugar, sifted
For the Scones
For the Glaze
Directions
Preheat the oven to 375°F. Spray a baking sheet with oil.
In a medium bowl, whisk together the buttermilk, egg, vanilla, pumpkin puree, and brown sugar. Using the tip of a sharp knife, cut along the length of the vanilla bean to split it open. Scrape half of the seeds into the bowl and whisk well; reserve the remaining seeds for the glaze.
In a large bowl, whisk together the flours, baking powder, pumpkin pie spice, nutmeg, cinnamon, and salt. Using a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse meal. Add the buttermilk mixture and stir until just moist. Turn the dough out onto a floured work surface and knead lightly four times with floured hands. Transfer the dough to the baking sheet and shape it into a 9-inch round about 3⁄4 inch thick. Using a knife, cut the dough all the way through into 12 wedges.
Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack and let cool for about 10 minutes before glazing.
Meanwhile, in a medium bowl, whisk together the remaining seeds from the vanilla bean and the milk. In another medium bowl add the powdered sugar. Using a spatula mix in the milk and combine well until it is mixed through and forms a thick glaze.
Put the scones on parchment or wax paper and drizzle the vanilla glaze over the scones using a spoon. You can also dip the tops of the scones into the glaze, and then let them sit on the paper to harden.
Serve warm. Leftovers can be stored in airtight containers for up to 2 days.