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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

Nutrition Info

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 servingSize: - sodium: 230.7 mg sugar: 9.7 g transFat: : - unsaturatedFat: : -

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.

12 scones

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