After much internet research and a weekend of baking, I think I’ve finally found a “healthified” recipe for this.
I doubt introductions are necessary, but in case your tastebuds haven’t been seduced by this sweet and spicy and oh so lucious pumpkin delight, I present to you the wickedly delicious Starbucks (which I lazily refer to as Starbux) pumpkin scone.
This little doozy will set you back nearly 500 calories and that doesn’t even count the latte you ordered with it. That’s enough calories for a meal, so dashing out for a mid-afternoon coffee and a scone from Starbux is a perfect way to undo all the hard work you put in at the gym and ensure that your tight little jeans no longer fit over your now not-so-tight and not-so-little bum. Curse you Starbux. Why do your pumpkin scones have to be so good?
Have no fear! I have found a delicious, lower calorie, lower fat and lower sugar recipe that will satisfy your cravings for sweet pumpkin and spice without growing you a second derriere or bat wings that will allow you to take flight. This recipe subs in whole wheat pastry flour for some of the all purpose flour, calls for less butter and doesn’t require a thick veneer of icing to taste good. Hope you like it…here goes! Watch out Starbux, here I come!
Ingredients: (makes 8 scones)
•1/4 cup whole wheat pastry flour
•1-3/4 cups unbleached white flour
•1/2 cup brown sugar
•1 tsp. cinnamon
•1 tsp. pumpkin pie spice
•1 tsp. baking powder
•1/4 tsp. baking soda
•1/4 tsp. salt
•5 Tbsp. unsalted butter, cold
•1/2 cup buttermilk (I subbed 1/4 cup skim milk and 1/4 cup half n half)
•1/3 cup canned pumpkin puree
•1 tsp. vanilla extract
(Scroll down for icing recipe)
Directions (taken from Suite 101, modified slightly): Preheat oven to 375 degrees and line a cookie sheet with parchment paper (or spray with non stick spray).
I recommend using your hands to combine the dry ingredients with the butter. I attempted to use a spastic hand mixer with disastrous results. The flour went everywhere- all over the me, the counter and the floor (that I had stupidly cleaned prior to baking- dumb, dumb, dumb idea). You can see the mess below.
In a separate small bowl, stir together pumpkin puree, buttermilk and vanilla. Pour into flour mixture just until it forms a soft dough. Be careful not to overmix.
Turn dough out onto a lightly foured surface and knead gently, just three or four times. Pat dough into a circle about 1-1/2 inches thick. Cut into 8 equal wedges (like slices of pie). Transfer to prepared cookie sheet and bake at 375 for 20 minutes.
While your scones are cooling, make your icing. It’s super simple. All you need is 1/4 cup powdered sugar, 1tblsp milk and a dash of ground ginger. Whisk together in a small bowl and drizzle over the scones once they have cooled.
Sure, these pumpkin scones aren’t as pretty as the Starbux deal, but that’s probably due to my serious deficit in the creative decorating department- also, the icing isn’t a thick paste like you’ll find at Starbux. But, they taste pretty darn good, are really moist and have less than half the calories (topping out at 240 calories per scone as compared to nearly 500 calories in the Starbux version). So maybe my scones aren’t as pretty, but they are just as tasty and much more figure friendly. Plus, baking burns calories- remember that next time you need a sweet treat!
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