SuperAge Breakfast: Pumpkin Spice Scones

The aroma of freshly baked pumpkin spice scones wafting through the kitchen is the epitome of holiday morning comfort. These scones transform a classic breakfast treat into a nutritious and satisfying morning indulgence that captures the warmth and spirit of the season. Perfect for cozy mornings by the fireplace or as a delightful accompaniment to your morning coffee, these scones offer a healthier twist on the traditional recipe while maintaining all the delicious flavors of autumn.

Key Ingredients & Their Health Benefits

• Whole Wheat Pastry Flour: Lower in gluten, higher in fiber; provides complex carbohydrates
• Pumpkin Puree: Rich in vitamin A, which supports eye health and boosts immunity
• Greek Yogurt: High in protein, low in sugar, and provides probiotics for gut health
• Coconut Sugar: Lower glycemic index and contains trace minerals compared to refined sugar
• Pumpkin Pie Spice: Contains anti-inflammatory compounds, which aid in digestion
• Almonds: Provides healthy fats, protein, and essential nutrients

Pumpkin Spice Scone Recipe

Serving size: 8 scones

Nutrition Information Per Serving

• Calories per serving: 220
• Macronutrients:
  • Protein: 6g
  • Carbohydrates: 28g
  • Fat: 10g
  • Fiber: 3g
• Sugar: 8g (from natural sources)

Ingredients

Scones

• 1 ½ cups whole wheat pastry flour
• 1/2 cup almond flour
• 2 ½ tsp. baking powder
• 1 ½ tsp. pumpkin pie spice
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/3 cup coconut sugar
• 1/4 cup cold, unsalted butter, cubed (*can also substitute apple sauce, it just won’t be as buttery in texture)
• 1/2 cup Greek yogurt
• 1 large egg
• 1/2 cup pumpkin puree
• 1 tsp. pure vanilla extract
• 1/4 cup sliced almonds (optional)
• 1/4 cup dried cranberries (optional)

Maple Drizzle

• 2 tbsp. pure maple syrup
• 1/4 cup Greek yogurt
• 2 tbsp. sifted powdered sugar
• Pinch of cinnamon

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the whole wheat pastry flour, almond flour, baking powder, pumpkin pie spice, cinnamon, and salt.
3. Cut cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
4. In a separate bowl, mix Greek yogurt, egg, pumpkin puree, coconut sugar, and vanilla extract until smooth.
5. Fold wet ingredients into dry ingredients, mixing just until combined. Be careful not to overmix.
6. Turn dough onto a lightly floured surface and gently shape into a 1-inch thick circle. Cut into 8 wedges.
7. Place scones on prepared baking sheet, leaving space between each. Sprinkle with sliced almonds if desired.
8. Bake for 16–18 minutes or until golden brown. Allow to cool on a wire rack.
9. For the maple drizzle, whisk maple syrup, Greek yogurt, powdered sugar, and cinnamon until smooth. Drizzle over cooled scones.

Storage

Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Can be frozen for up to one month.

Tip: For best texture, warm slightly before serving and enjoy with a hot beverage!