Best 3 Low Fat Pumpkin Scones Recipes

Low fat pumpkin scones are a delicious and festive treat that can be enjoyed by people of all ages. With their moist and fluffy texture and sweet, pumpkiny flavor, these scones are perfect for a quick breakfast or afternoon snack. They are also incredibly easy to make, requiring just a few simple ingredients and steps. Whether you are a seasoned baker or a novice in the kitchen, you can easily create these delicious low fat pumpkin scones that are sure to become a family favorite.

Here are our top 3 tried and tested recipes!

HEALTHY PUMPKIN SCONES

Healthy Pumpkin Scones image

A healthy breakfast treat perfect for the fall and winter! Delicious with a pumpkin glaze!

Provided by runmomof3

Categories Bread Quick Bread Recipes Scone Recipes

Time 35m

Yield 12

Number Of Ingredients 17

Ingredients

1 cup whole wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon baking soda
5 tablespoons cold butter, cut into cubes
½ cup pumpkin puree
¼ cup light sour cream
¼ cup white sugar
1 egg
½ cup confectioners' sugar
1 tablespoon pumpkin puree
¼ teaspoon ground cinnamon

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Whisk pastry flour, all-purpose flour, baking powder, 1/2 teaspoon cinnamon, allspice, salt, nutmeg, ginger, and baking soda together in a bowl. Cut cold butter into flour mixture using a pastry blender or 2 knives until mixture resembles small crumbs.
Mix 1/2 cup pumpkin puree, sour cream, white sugar, and egg together in a separate bowl; stir into flour mixture just until dough forms. Gently roll dough into a circle on a floured work surface and cut into wedges or use fall-inspired cookie cutters. Arrange scones on a baking sheet.
Bake in the preheated oven until lightly browned, about 15 minutes.
Mix confectioners' sugar, 1 tablespoon pumpkin puree, and 1/4 teaspoon cinnamon together in a bowl until glaze is smooth; spread over warm scones.

Nutrition Facts : Calories 162 calories, Carbohydrate 24.5 g, Cholesterol 30.2 mg, Fat 6.1 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 230.7 mg, Sugar 9.7 g

LOW-FAT PUMPKIN SCONES

Low-fat Pumpkin Scones image

Make and share this Low-fat Pumpkin Scones recipe from Food.com.

Provided by Claire Jane

Categories Scones

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 cups self-raising flour
1/2 cup sugar
1 tablespoon butter
1 cup cooked pumpkin
1 egg, lightly beaten
1 pinch salt
50 ml milk
canola cooking spray

Steps:

Preheat oven to 220°C.
Cream butter and sugar together.
In a large bowl, place flour and salt.
Add the egg, pumpkin, creamed butter and sugar and milk to dry mixture and mix with a wooden spoon until just combined.
Depending on the wetness of the mixture, you may need to add a little more milk.
Lightly grease muffin tray with canola spray and spoon mixture into tray.
Bake at 220C for 10-15 mins, or until tops of muffins spring back when lightly touched.

PUMPKIN SCONES

Pumpkin Scones image

A crisp pumpkin snack to enjoy with a warm cup of tea.

Provided by MARBALET

Categories Bread Quick Bread Recipes Scone Recipes

Yield 12

Number Of Ingredients 8

Ingredients

2 tablespoons butter
6 tablespoons white sugar
2 eggs, beaten
2 cups mashed, cooked pumpkin
4 cups self-rising flour, sifted
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a mixing bowl, beat together butter, sugar, eggs and pumpkin. Stir in flour, cinnamon, nutmeg and salt by hand.
Roll out into 1/2 inch thickness and cut into rounds. Place on tray close together and bake for 15 to 18 minutes.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 39.3 g, Cholesterol 36.1 mg, Fat 3.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 651.8 mg, Sugar 6.8 g

Tips:

Prep All Ingredients: Before starting, measure and prep all ingredients to ensure a smooth baking process.
Sift Dry Ingredients: Sifting the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger) aerates them, resulting in lighter and fluffier scones.
Use Cold Butter: Keep the butter cold and cut it into small pieces. This prevents the butter from melting too quickly and evenly distributing it throughout the dough, creating flaky layers.
Mix Wet and Dry Ingredients Separately: In a large bowl, combine the dry ingredients, and in a separate bowl, whisk together the wet ingredients (pumpkin puree, milk, egg, and vanilla extract).
Gently Fold Wet into Dry: Gradually add the wet ingredients to the dry ingredients and gently fold with a spatula until just combined. Overmixing can result in tough scones.
Chill the Dough: Before shaping and baking, wrap the dough in plastic wrap and chill it for at least 30 minutes. This helps the scones hold their shape and prevents them from spreading too much while baking.
Preheat Oven: Ensure your oven is preheated to the desired temperature before baking the scones to achieve even cooking.
Bake Until Golden Brown: Bake the scones until they are golden brown on top and a toothpick inserted into the center comes out clean. The baking time may vary, so keep an eye on them.

Conclusion:

These low-fat pumpkin scones offer a delightful balance of flavors and textures. They are moist, tender, and bursting with pumpkin spice goodness. By following the tips and using the detailed recipe, you can easily create these delicious scones at home. Experiment with different variations such as adding chopped nuts, dried fruits, or a glaze for a personalized touch. Enjoy these scones as a satisfying breakfast, snack, or dessert, and indulge in the comforting flavors of fall.