Low-Fat Pumpkin Scones Recipe
Cook Time: 15 minutes
Prep Time: 10 minutes
Total Time: 25 minutes
Category: Scones
Servings: 12 scones
Calories per Serving: 144
Description:
These Low-fat Pumpkin Scones are the perfect balance of health-conscious ingredients and delightful flavor. With a soft, slightly sweet texture and the natural richness of pumpkin, these scones make for an ideal quick breakfast or a comforting snack. The inclusion of self-raising flour and a careful mix of ingredients ensures a light yet satisfying result. Ready in just 25 minutes, this recipe is a must-try for anyone craving a healthy alternative without sacrificing taste.
Ingredients
| Ingredient | Quantity |
|---|---|
| Self-raising flour | 2 1/2 cups |
| Sugar | 1/2 cup |
| Butter (low-fat) | 1 tablespoon |
| Pumpkin | 1 cup |
| Egg | 1 |
| Salt | 1 pinch |
| Milk (low-fat) | 50 ml |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 144 kcal |
| Fat | 1.8 g |
| Saturated Fat | 0.9 g |
| Cholesterol | 18.6 mg |
| Sodium | 360.2 mg |
| Carbohydrates | 28.5 g |
| Fiber | 0.8 g |
| Sugars | 8.5 g |
| Protein | 3.3 g |
Instructions
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Preheat the Oven: Begin by preheating your oven to 220°C (430°F). This will ensure the scones bake evenly and quickly once prepared.
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Cream the Butter and Sugar: In a mixing bowl, take your low-fat butter and sugar. Use a hand mixer or whisk to cream them together until the mixture becomes smooth and fluffy.
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Prepare the Dry Ingredients: In a large bowl, sift the self-raising flour and add a pinch of salt. This helps to distribute the salt evenly and avoids clumps in the flour.
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Combine the Wet and Dry Ingredients: Crack the egg into the bowl with the butter and sugar mixture. Then add the pumpkin puree and milk. Stir everything together using a wooden spoon, being careful not to overmix, as this could result in tough scones.
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Adjust the Wetness: Depending on the texture of your dough, you may find that it is a little dry. If this is the case, slowly add a bit more milk (start with 1 tablespoon at a time) until the dough comes together into a soft but not sticky consistency.
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Shape the Scones: Lightly grease a muffin tray with canola spray or line it with muffin liners to prevent sticking. Spoon the dough into the tray, filling each section to about 2/3 full. The batter will be thick but manageable, so be sure to distribute it evenly.
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Bake the Scones: Place the tray in the oven and bake for 10 to 15 minutes. Keep an eye on the scones as they bake, and check for doneness by gently pressing on the tops. If they spring back when lightly touched, they are ready. The tops should be golden brown.
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Cool and Serve: Remove the scones from the oven and let them cool for a few minutes before serving. These scones are perfect on their own or with a dollop of light cream cheese or yogurt.
Tips:
- Make it Sweeter: If you prefer your scones a bit sweeter, feel free to add a touch more sugar or even some cinnamon for extra flavor.
- Storage: Store any leftover scones in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 2 months. Simply reheat in the oven to refresh.
- Health Boost: Add a tablespoon of ground flaxseed or chia seeds to the dough for an added nutritional boost.
Reviews
⭐️⭐️⭐️⭐️⭐️
“Absolutely delicious and guilt-free! These scones are perfect for a light breakfast, and I love how easy they are to make. A great alternative to traditional high-fat scones!”
– Amanda, 5/5 stars
⭐️⭐️⭐️⭐️⭐️
“I made these scones for a weekend brunch, and they were a hit! My kids loved them too. Super moist and flavorful without being overly sweet.”
– Lisa, 5/5 stars
Enjoy these Low-fat Pumpkin Scones as a wholesome treat with your morning coffee or as an afternoon snack. They’re easy to prepare, full of flavor, and much lighter than traditional scones, making them perfect for anyone looking to enjoy a healthier alternative without sacrificing taste.
