Fall is by far my favorite season….I love the falling leaves, pulling out my sweaters and boots, and the cool weather dishes that come back out from the cookbooks once the weather cools off. Fall has also become a season synonymous with pumpkin, and those who love pumpkin everything can’t get enough. I have to admit, I was not always a lover of pumpkin, and have recently begun to enjoy it in moderation. I do draw the line somewhere, and I have to say, although I love it in my coffee or the occasional muffin….pumpkin pizza is not my thing (but I do know a few friends that would probably go for it!) It was when I wasn’t a HUGE fan of pumpkin that I came up with this pumpkin scone recipe…a little hint of pumpkin but not terribly overwhelming. I love scones for how incredibly easy they are to pull together and how forgiving they can be. They can be made for a quick breakfast on the weekends or can be a desert when a glaze is added to make them a little sweeter. I find that one of my major goals when baking is to replace sugar or find a sugar alternative (like honey or maple syrup) that doesn’t ruin the flavor of whatever it is I’m baking. Both texture and taste are at risk when subbing liquid sweeteners in a recipe, and I am always trying to figure out a way to make alterations that both taste great and offer reduced calories. I’m pretty happy to be sharing with you a line of sweeteners from Whole Earth Sweetener Co. that not only offers reduced calories, but a healthier alternative to plain old white sugar. They take the guess work out of substituting for white sugar and I can say from experience that the flavor is not compromised at all when using their products. I am particularity impressed with their Baking Blend, which is made from stevia leaf extract and raw cane sugar. It boasts 50% fewer calories than sugar while still baking just like sugar. This blend allows you to use 1/2 the amount that the recipe calls for, sacrificing none of the flavor or texture. For example, if the recipe calls for 1 cup of white sugar (800 calories) you would use 1/2 cup Baking Blend (400 calories) and not taste the difference. A fantastic way to lighten up traditionally calorie rich deserts like cookies or cakes. The other product I find myself reaching for regularly is their organic honey and stevia blend. It contains 50% fewer calories that regular honey, is certified organic and GMO free, and tastes amazing drizzled on toast, in a cup of tea, or incorporated in baking or dishes that call for honey. I recently made a balsamic honey salad dressing that was amazing with the honey blend. I made my pumpkin scones (which previously had called for 1/2 cup of white sugar with the Baking Blend (now reduced to 1/4 cup). They are perfectly sweet, tender, and buttery with just the right amount of cinnamon to welcome everyone’s favorite season! I love to dress them up with a little Whole Earth Sweetener Honey 50 drizzled over the top when they come out of the oven. If you have a little more time, try combining a little of the Whole Earth Sweetener Honey 50 with some softened cream cheese for a quick glaze that is the perfect complement to the pumpkin and cinnamon.
Give these scones a try…and definitely try out the whole line from Whole Earth Sweetener Co. They offer several products that are made with the highest quality ingredients to make sweetening your baked goods that much better. You can visit them at Whole Earth Sweetener Co.. for more recipe ideas or click here to find where Whole Earth Sweetener Co. products are sold at retail locations near you.Print
These scones are the perfect fall breakfast and, with no refined sugars added, they are also a very healthy morning option!
- 1 3/4 whole wheat flour
- 1/8 cup Whole Earth Sweeter Co. Baking Blend
- 1 tbs baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 8 tbs cold butter cut into pieces
- 1/3 cup pumpkin puree
- 1/3 cup milk
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 egg
- Whole Earth Sweetener Co Honey 50
- In a large bowl, mix the flour, Baking blend, baking powder, baking soda, salt, and cinnamon. Cut the butter in (either with a food processor or with your fingers). Mix the egg and the milk with the pumpkin puree and gently fold into the flour mixture until combined.
- Turn dough out onto a floured board and form into a rectangle. Cut into triangles about 1/2 inch thick. Put on a cookie sheet lined with parchment paper. Lightly beat an egg and brush over the top of the scones. Bake at 400 for 15-20 minutes until browned. Drizzle Whole Earth Sweetener Co. Honey 50 over the top of scones for extra sweetness.