Is everyone as excited as I am about fall? The first day of fall hit last week, but the weather hasn’t quite followed the change of season. I’m ready for cool mornings, sweater weather, and changing leaves. Actually, I’m mostly just ready to stop sweating on the subway. Even more than that though, I’m ready for all the pumpkin things!
I kicked off my pumpkin recipe streak with these maple pumpkin scones. I think that’s a pretty good way to usher in a new season. I made these on Saturday morning which was an ideal lazy weekend morning for me and Bud.After a busy week, we were both ready to take it easy this weekend. We slept in, we savored our coffee, and we treated ourselves to these scones.
And, oh boy, are these maple pumpkin scones a treat. But they’re actually healthy too!I promise, you won’t even miss the unhealthy ingredients! In fact, I bet you won’t even notice that these scones are healthy. They’re made with wholesome whole wheat flour that makes the scones much more hearty than your typical scones. They’re also naturally sweetened with maple syrup. Instead of your typically powdered sugar based glaze, this glaze consists of yogurt and more maple syrup. Such a great, nutritious way to start the day!
I’m hoping for cooler this week and I’m already brainstorming more pumpkin recipes. While most of my ideas tend towards the sweet side, I’ve got some more savory ideas as well. Do you have any favorite pumpkin recipes you like to make in the fall?
Maple Pumpkin Scones
For the scones
- 1 1/2 cups whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons cold butter cubed
- 1/2 cup pumpkin puree
- 8 1/2 teaspoons maple syrup
- 11 teaspoons milk of choice
For the glaze
- 1 tablespoon Greek yogurt
- 2 teaspoons maple syrup
Preheat the oven to 425. Prep a large baking sheet and set aside.
In a large bowl, whisk together flour, baking powder, cinnamon and salt. With a pastry cutter, cut in the flour until the butter is pea-sized. Add in the pumpkin, maple syrup and milk and stir until just combined.
Turn the dough on to the baking sheet and form into a large disk about 1/4 inch thick. With a knife, score the dough into 8 even scones. Bake for 13-15 minutes.
Meanwhile, make the glaze. Combine yogurt and maple syrup. Set aside.
Once the scones have baked, remove from oven and allow to cool for 5 minutes before glazing. Serve immediately or store in the fridge.
Originally from Amy's Healthy Baking