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

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