Pumpkin Spiced Scones

These copycat Starbucks Pumpkin Spiced Scones are 7 SmartPoints per scone.

Course Dessert

Cuisine American

Keyword copycat starbucks weight watchers, pumpkin spiced, weight watchers treat

Prep Time 20

Cook Time 25

Total Time 45

Servings scones

Calories 214kcal

Author Marianne

Ingredients

¼ cup fat free yogurt (70g)I used Fage Greek yogurt
½ cup pumpkin puree (120g) canned
1 medium egg
2 cups all purpose flour / plain flour (260g)
1 tbsp baking powder
⅓ cup low fat spread (75g) the colder the better
⅓ cup sugar (70g)
1 pinch salt
1 tsp cinnamon
¾ tsp nutmeg
¼ tsp allspice
¼ tsp ground cloves
½ tsp ground ginger

Glaze

¼ cup icing sugar / powdered sugar (30g)
2 tsp skimmed milk

US Customary - Metric

Instructions

Preheat the oven to 375^oF / 190^oC / 170^oC Fan / Gas mark 5
Using a fork, combine the pumpkin puree, egg and yogurt in a bowl. Set aside.
In a medium bowl combine the flour, sugar, baking powder, salt and spices. Add the low fat spread and using a knife cut through the mixture again and again until the mixture resembles breadcrumbs (using your hands to do this, as you would with traditional scones, will make the spread melt).
Add the pumpkin mixture to the flour and mix with a spatula until the mixture is just coming together. You don't want to over mix at this stage. Use your hands to bring the mixture together.
Place the dough on a baking sheet which has been lined with a piece of baking parchment or a silicone mat. Very gently create a disc, about 1 inch thick, with the dough.
Using a sharp knife, mark the dough into 8 triangular pieces. This will make it easier to cut through after baking (see hints above, in main post)
Bake for 20 - 25 minutes until the scones have risen, are firm to the touch and have started to turn golden brown. Remove from the oven and let them cool for 10 minutes. Cut through and place the 8 scones on a wire rack to cool!
When the scones are cool you can make the glaze by adding one teaspoon of milk to the icing sugar / powdered sugar. Mix and add more milk bit by bit until you have the consistency that you require. I find that 2 tsp is adequate.
Drizzle the glaze over the scones. Let the glaze dry for at least 10 minutes before serving (Yes! Let it dry before digging in!)
Store in an airtight container for up to 2 days.

Notes

Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc. It should therefore be considered as an estimate.

PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.

PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.

Nutrition