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+ servings
lighter pumpkin chocolate scones

Lighter Pumpkin Chocolate Scones

Jacklin Altman
This recipe is lower in sugar and uses less butter than a traditional scone recipe, but doesn't sacrifice flavor. Yields 8 scones at 5 WW SP each
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Prep Time 20 minutes
Cook Time 19 minutes
Course Dessert
Cuisine American
Servings 8
Calories 178 kcal

Equipment

  • Mixing Bowls
  • Baking Sheet
  • Pastry Cutter (or knife)

Ingredients
  

  • 1 3/4 cups flour
  • 2 tsp baking powder
  • 1 ½ tsp pumpkin spice
  • ½ tsp salt
  • 2 tbsp unsalted butter cold and cubed
  • 6 tbsp pumpkin purée
  • 2.5 tbsp plain nonfat Greek yogurt
  • 2 tbsp maple syrup
  • 3 tbsp + 2 tsp nonfat milk divided
  • 1 tsp vanilla extract
  • 3 tbsp mini chocolate chips divided

Instructions
 

  • Preheat oven to 425°F
  • Line a baking sheet with a silicone baking mat or parchment paper.
  • In a bowl, whisk together flour, baking powder, salt.
  • Cut frozen butter into tiny cubes and cut it into the dry mixture with a fork until the mixture has a ‘crumb’ consistency. Add in 1.5 tbsp mini chocolate chips.
  • In a smaller bowl, stir together pumpkin puree, yogurt, 3 tbsp milk, vanilla, and maple syrup
  • Fold wet mixture into dry mixture until combined fully. Add 1 1/2 tbsp chocolate chips.
  • Turn out onto a well floured surface and shape the dough into a 3/4 inch tall disk.
  • Use a sharp knife to cut disk into 8 triangular parts, and arrange on baking sheet. Gently press additional chocolate chips into the top and brush tops with milk.
  • Bake for 15-20 minutes, until the tops are lightly golden. Cool on the pan for 10 minutes, then cool fully on a wire rack.
  • Store in an airtight container at room temperature. Enjoy!

Nutrition

Calories: 178kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 9mgSodium: 261mgPotassium: 79mgFiber: 1gSugar: 7gVitamin A: 1862IUVitamin C: 1mgCalcium: 92mgIron: 2mg
Keyword scone, pumpkin, pumpkin spice, scones, my ww, weight watchers, chocolate
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