domestica says...
food, health

Pumpkin Scones, Health-ified!

Some of you may recall my recent post where I gave you the recipe for better-than-Starbucks pumpkin scones.  I was actually surprised when I did the calorie count for that recipe — they come in at only 200 calories each, even with all that icing. But they are lacking in nutritional value and with 7 g of fat and only 2 g of protein, they’re pretty much a waste of 200 calories so you better enjoy that scone while you’re eating it!

This week I attended a Whole Foods cooking class on all things oats and the instructor gave us a recipe for Oat Flour Scones.  I tweaked it a bit to make a pumpkin version and I am shocked at how good it really tastes.  Gluten Free, Sugar Free, Dairy Free…I mean, what is even IN this thing?!

If pumpkin’s not your thing, the Base Recipe with a tbsp of cinnamon added (as pictured below) tastes fantastic with a bit of jam on the side or you can also experiment by adding any of the other optional goodies you can think of. White Chocolate Cranberry, Molasses & Nutmeg, Cinnamon Raisin…I’m sure I’ll be trying them all.

Health Tip: Splurge a bit on St. Dalfour jams. They are sweetened with fruit juice instead of sugars (artificial or otherwise) and taste amazing, too!

Let's just put it out there -- you're not here for my excellent foodie photography.

Money Tip: Oat Flour costs about $3.50/lb.  Make your own by taking regular rolled oats (around $1/lb) and blending them in your blender or food processor until you have a powder.

Oat Flour Scones – Base Recipe
adapted from Amy Vig, Whole Foods Nutritional Instructor

2 3/4 cup oat flour
1 tsp baking powder
1 tsp baking soda
3/4 cup almond milk (unsweetened)
1 tsp lemon juice
3 tbsp maple syrup (or date paste)

Optional add-in’s:
1/4 cup cranberries
1/4 cup milk chocolate or white chocolate chips
1/4 cup raisins
1 tbsp cinnamon

Directions:
Preheat oven to 450. Whisk together dry ingredients in a large bowl (including spices, if using). Stir together wet ingredients in a small bowl and then thoroughly stir into dry ingredients, adding your optional add-in’s last.

Using the palm of your hand, shape the dough on the countertop into a large round, about 1 inch thick, and then cut into 8 wedges. Separate wedges and place on lined baking sheet. Bake for about 12 minutes, until done.

Oat Flour Pumpkin Scones

2 3/4 cup oat flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp pumpkin spice
1/2 cup almond milk (unsweetened)
1/2 cup canned pumpkin
1 tsp lemon juice
3 tbsp maple syrup

Follow directions above.

Nutritional Info: Made with base recipe (no add-ins): 175 calories each (6 g protein, 2.5 g fiber, 30 g carbs, 4 g fat)

Domestically Yours,
Natasha Kay

Discussion

Comments are closed.

Stay in touch on Facebook!

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 822 other followers