 |
|
Preheat oven to 375 degrees. In a food processor, combine the whole wheat and white flour, baking powder, pumpkin pie spice, nutmeg, cinnamon and salt. Add butter and pulse until mixture resembles coarse crumbs. In a small bowl, whisk together the egg, vanilla, canned pumpkin, brown sugar and buttermilk; add to crumb mixture and stir just until moistened.
Turn dough onto a floured surface; knead 4 times with floured hands. Line a cookie sheet with parchment paper. Transfer dough to the parchment paper and shape it into an 9-in round circle about 1/4 inch thick. Using a knife, cut all the way through the dough into 12 wedges. Bake until golden brown, about 15 minutes. Cool for about 10 minutes before glazing. GLAZE: Whisk together the 1/2 tsp of vanilla, powdered sugar and milk. Separate the scones keeping them on the parchment paper and drizzle the glaze over the scones with a spoon.
172 calories and 4g of fat in each scone. |
|