Pumpkin Scones are packed with real pumpkin and pumpkin spice and then drizzled with a simple vanilla glaze. Based on my popular, easy scone recipe and infused with Fall flavor, you’ll want to make these all season!
cooking spray or oil mister
1/2 cup cold low fat 1% buttermilk
2 large eggs
1 teaspoon pure vanilla extract
5 Tablespoons canned unsweetened pumpkin puree
1/2 cup vanilla protein powder
1 vanilla bean
3/4 cup whole wheat flour or gluten free flour
1 cup unbleached all-purpose flour, plus more for the work surface (or gluten free )
1 Tablespoon baking powder
2 tablespoons pumpkin pie spice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 Tablespoons very cold butter, cut into small pieces
2 Tablespoons cold fat-free milk
1/2 cup powdered sugar sifted
1/2 cup vanilla protein powder
4 oz low fat cream cheese
Preheat the oven to 375 degrees F. Spray a baking sheet with oil.
For the scones. In a medium bowl, whisk together the buttermilk, egg, vanilla, pumpkin puree and protein powder . 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 onto a floured work surface and knead light four times with floured hands. Transfer the dough to the baking sheet and shape 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, protein powder and softened cream cheese. 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.
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