Pumpkin-Obsessed Vanilla-Glazed Scones
from THE SKINNYTASTE COOKBOOK by Gina Homolka
These light and fluffy buttermilk scones—made with pumpkin puree, fall spices, and a vanilla bean glaze—will warm up your home and fill it with an intoxicating scent that no fancy candle can come close to replicating. I’ve lightened these up substantially by using low-fat buttermilk instead of cream and replacing some butter with pumpkin puree. They taste just as good as any scone you would buy in a fancy coffee shop with half the calories.
Makes 12 sconesIngredients
1/2 cup Buttermilk, cold, lowfat 1%
1 large Egg
1 tsp. Vanilla Extract
5 tbs. Pumpkin Puree, canned, unsweetened
1/4 cup Dark Brown Sugar, packed
1 Vanilla Bean
1 cup White Whole Wheat Flour, (I recommend King Arthur)
1 cup All Purpose Flour, unbleached, plus more for the work surface
1 tbs. Baking Powder
1/4 tsp. Nutmeg, ground
2 tsp. Pumpkin Pie Spice
1/4 tsp. Ground Cinnamon
1/2 tsp. Kosher Salt
3 tbs. Salted Butter, very cold, cut into small pieces
2 tbs. Milk, fat free
1 cup Powdered Sugar, sifted
Preheat the oven to 375°F. Spray a baking sheet with oil.
For the scones: 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.
For the glaze: 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. Alternatively you can 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.
For perfect scones, be careful not to overwork the dough and be sure your butter is well chilled. I always keep a stick of butter in the freezer just for making scones.