Wednesday, November 23, 2011

Pumpkin Scones with White Chocolate Cinnamon Glaze...

Snuggle by the fire, heat up some coffee or cocoa and enjoy a healthy version of a sweet Fall treat!

This recipe has less sugar and fat that most scones so you can can keep off the pounds this holiday season.
Pumpkin Scone with White Chocolate Cinnamon Glaze

Place dry mixture into Kitchen Aid.
Add chilled butter chunks.
Can mash with the back of a fork instead.

Mix until it resembles a course meal.

Combine wet ingredients.

Stir wet ingredients.

Fold the wet ingredients into the dry.

Mix only until the mixture comes together in a dough ball.

Pat with your hands into a circle, using as little flour as possible.

Cut into evenly sized triangles.

Bake until they puff and slightly crack on the top.

Moist and yet still fluffy.

White Chocolate Cinnamon Glaze

Drizzle glaze over each scone and let it run down the sides.


Pumpkin Scones with White Chocolate Cinnamon Glaze
Author: Brenna Bowers
Serving: 8-10

1 cups all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
1 Tablespoon baking powder
½ teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
4 tablespoons honey
1/2 cup canned pumpkin puree
3 Tablespoons half-and-half
1 teaspoon vanilla extract
1 large egg

¼ cup white chocolate chips
¼ teaspoon vanilla extract
¼ teaspoon cinnamon
3 Tablespoons milk

Preheat the oven to 425 degrees (F). Line a baking sheet with a Silpat or parchment paper.

In a kitchen aid bowl, add both flours, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Place the chilled butter chucks into the dry mixture and mix until it resembles a coarse meal and the butter pieces are the size of corn kernels.

In a small bowl, combine all the wet ingredients and pour into the dry mixture. Fold, stirring as little as possible just until the dough comes together.

Place the dough onto the counter and form it into a 7 inch circle (about ¼ inch thick) by patting it with your hands (use a small amount of flour if the dough is sticking to your hands or the counter).  Cut into 8 to 10 triangles and place on prepared baking sheet, leaving a ½ inch gap for the scones to rise as they bake.  Bake for 12-14 minutes and then remove from the oven and allow to cool.

In a small bowl, melt the white chocolate chips (in 30 second increments to prevent burning). Stir in the vanilla, cinnamon and milk.  Drizzle with a spoon over each scone and allow to dry before serving or storing in an airtight container.

Prepare in advance: Can be made 2-3 days in advance and either stored air tight in

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