Pumpkin Scones {Healthier Starbucks Copycat}
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Yield: 8 scones
Pumpkin Scones {Healthier Copycat Starbucks Recipe} Makes 8 scones
For the scones
  • 1.5 cups oat flour
  • 6 packets stevia
  • 2 scoops (or ½ cup) whey protein, vanilla (I used Whey Gourmet Naturelle)
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger (powdered)
  • ¼ tsp cloves
  • 3 Tbsp milk (I used unsweetened almond milk)
  • ½ cup pumpkin puree (I used canned pumpkin)
  • 2 egg whites (1/4 cup carton kind)
  • ⅓ cup (5 Tbsp) cold butter
For the sugar glaze
  • ⅓ cup icing (confectioners) sugar
  • 2 tsp milk
  • 3 tsp corn starch (optional)
  • 1-2 packets stevia (optional)
  • * I added the cornstarch and stevia to give it a little more volume without adding extra sugar, but you can omit if you want.
For the spiced glaze
  • ¼ cup icing (confectioners) sugar
  • ¼ tsp cinnamon
  • ⅛ tsp of each cloves, nutmeg & ginger
  • 2 tsp milk
  1. Preheat your oven to 425 degrees F.
  2. In a large bowl, mix together all the dry ingredients with a fork (oat flour through to cloves).
  3. In a separate smaller bowl, whisk together the pumpkin, 3 Tbsp milk and egg whites and whisk until smooth.
  4. With a pastry cutter or 2 knives, cut the butter into the bowl with the dry ingredients, and cut the butter until its about the size of peas.
  5. Add in the pumpkin mixture to the dry ingredients and fold together with a spatula until just combined. Mixture will be sticky. Place the dough on a lightly floured surface (I used about 1-2 Tbsp oat flour on my counter), and shape it into a rectangle. You'll want to handle it as little as possible, as it will be sticky. Cut into 8 triangles with a pizza cutter or sharp knife. Cut once through the middle length ways, then once width ways to make 4 large rectangular squares. Then cut each square in half diagonally to make triangles.
  6. Then with a spatula, carefully transfer each scone to your baking sheet (I lined my baking sheet with parchment paper). Place in the hot 425 degree F oven and bake for 12-13 minutes until its golden around the edges.
  7. Allow to cool completely, and meanwhile, mix together the icings in separate bowls. Using a pastry brush, brush the scones with the white glaze (or use a fork and drizzle them). Allow to set for about 5-10 minutes. Then using a fork or spoon, drizzle the spiced glaze over-top of the white.
*With the regular glaze, I used a pastry brush to lightly brush over the scones. If you want them heavily iced, you'll have to double the regular glaze recipe, as its a very light coating. But I wanted to keep the sugar down, and with the spiced icing as well, I find it plenty sweet enough.

Nutrition (per scone WITHOUT glazes) Calories: 168 Fat: 9.4 g Carbs: 14.2 g Fiber: 2.1 g Sugars: 0.3 g Sodium: 452 mg Protein: 8.7 g
Serving size: 1 scone with glazes Calories: 198 Fat: 9.4 g Carbs: 21.7 g Sugar: 7.5 g Sodium: 452 mg Protein: 8.7 g
Recipe by Busy But Healthy at http://www.busybuthealthy.com/pumpkin-scones-healthier-starbucks-copycat/