Photo: Cecilia Par
Cinnamon Sugar Pumpkin Scones
19 ingredients
15 min + 10 min
8
openrecipes
Moist, flaky, pumpkin scones topped with sweet cinnamon sugar. Fall breakfast never tasted so good!
Estimated Nutrition (whole recipe, rough)
901
Calories
39g
Protein
23g
Fat
131g
Carbs
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Pastry | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-¼ cup FOR THE SCONES:
- ½ cups Whole Wheat Pastry Flour
- ¼ cups All-purpose Flour
- 2 Tablespoons Almond Flour (you Can Also Replace With More All Purpose Flour)
- 1-½ teaspoon Brown Sugar
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ¾ teaspoons Kosher Salt
- ⅛ teaspoons Cinnamon
- ⅛ teaspoons Nutmeg
- ⅛ teaspoons Ginger
- ¼ cups Cloves
- 1 teaspoon Pumpkin Puree
- 3 Tablespoons Vanilla Extract
- 2 Tablespoons Plain, Non-fat Greek Yogurt
- ¼ cups Cold Unsalted Butter, Cubed
- 2 Tablespoons Non-fat Milk Or Milk Of Choice
- ½ teaspoons FOR THE CINNAMON-SUGAR TOPPING AND BUTTER:
- 2 Tablespoons Granulated Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes