Pumpkin is the flavor of the season and low fat scones seem so elusive...until now! I took a recipe and made some major adjustments. The biggest is substituting margarine for bananas. I have tried this before with just ok results. This time it worked. I believe the key is the banana. It needs to be mostly green. And it needs to be COLD. I actually used 1 and 1/3 banana. I peeled it and cut it much like you would cut cold butter into a recipe. Then I let it chill in the fridge. An hour should do.
◦4 cups whole wheat flour◦2 tablespoons cornstarch
◦6 tablespoons raw sugar
◦8 tablespoons brown sugar
◦2 tablespoon baking powder
◦1/2 teaspoon salt
◦2 teaspoons ground cinnamon
◦2 teaspoons ground nutmeg
◦1 teaspoon ground all-spice
◦1 teaspoon ground ginger
◦1 cup pumpkin
◦2/3 cup coconut milk
◦2 teaspoons vanilla
◦12 tablespoons cold pre ripe banana
Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper; set aside.
In a food processor or a large bowl combine the flour, sugars, baking powder, salt, cinnamon, nutmeg, all-spice and ginger. Sprinkle the banana slices over the top of the flour and pulse until the mixture is crumbly and there are no pieces bigger then the size of a pea or use a pastry cutter to cut the banana into the dry ingredients; set aside.
In a separate bowl, whisk together the pumpkin, coconut milk and vanilla. If using a food processor, dump the contents into a large bowl and fold the wet ingredients into the dry ingredient until just moistened. Form the dough into a rough ball, try not to overwork the dough, it will be slightly crumbly and very moist. Divide the dough in half. Pat out half the dough onto a floured surface and shape it into a 3/4-inch thick circle. Use a knife to cut the dough into 8 wedges. Place on prepared baking sheet. Repeat with second half of dough. Bake for 15-17 minutes, or until lightly brown on the bottom. Place on wire rack to cool.
◦1 cup powdered sugar
◦1-2 tablespoons non-dairy milk
◦1/2 teaspoon cinnamon
◦1/2 teaspoon vanilla
Add the powdered sugar, cinnamon, and vanilla to small bowl. Slowly add the non-dairy milk while mixing with a fork or whisk. Drizzle over scones with a spoon.
These where very yummy! The kids loved them as well. I am glad my freezer is well stocked with pumpkin. I will be making these all winter long!