Pumpkin Scones ( Lighter Version)

84

With a few small changes the calories and fat were reduced,keeping all the flavour!

8
2 cups whole wheat flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
1/4 tsp cloves
1 egg
1/2 cup canned pumpkin
1/2 cup light butter (chilled)
3 tbsp light cream
Glaze
1/2 cup powdered sugar
1/2 tsp vanilla
1 tbsp light cream
Drizzle
1/2 cup powdered sugar
1/4 tsp cinnamon
1 tbsp light cream
Pre heat oven to 400 Combine all dry ingredients in a large bowl.Using a cheese grater ,grate the butter in and mix to a crumbly texture. In a seperate bowl mix the wet together,then add to the dry /butter mixture.Fold together,gently. On a floured surface pat out dough into a round about 1 inch thick,and cut into wedges.There should be 6-8 wedges,depending on how big you like them.Bake on a perchment lined cookie sheet for 16- 20min or golden brown on the bottom. In a small bowl mix the glaze ingredients together til smooth,brush over cooled scone. In another small bowl mix the drizzle ingreients together til smooth.And with a fork or piping bag ,drizzle over the glazed scone for another layer of sweet goodness.
Nutritions

Calories
355

Sodium
162mg
6% DV

Fat
15g
24% DV

Protein
5g
10% DV

Carbs
51g
17% DV

Fiber
4g
17% DV