Pumpkin Chocolate Chip Breakfast Scones
makes 8 scones
1/3 cup milk
1 Tbs vinegar
1 1/4 cups white whole wheat flour
3/4 cup old fashioned oats
2 TB brown sugar
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbs butter
1/2 cup pumpkin puree
2 tsp vanilla extract
2 Tbs mini chocolate chips
1 tsp milk and 1/2 tsp coarse sugar for dusting the tops
Preheat oven to 450F.
Mix milk and vinegar to make buttermilk. Or just use 1/3 cup plus 1 Tbs buttermilk. Buttermilk isnt something I keep in my house so I just make my own when I need it. Let it sit for about 10 minutes.
Combine flour, oats, brown sugar, salt, baking soda, baking powder, pumpkin pie spice, and cinnamon.
Cut butter into the dry mixture. Hands work well here. Work in pumpkin then add the chocolate chips.
Add the vanilla extract to the buttermilk and then add that to the dry mixture and combine all.
Form mixture into an 8 inch circle. No precise measurements needed, just eyeball it. Flatten and make it an even height. Roughly 3/4-1 inch. Cut circle into 8 pie pieces and spread out on greased baking sheet or silpat.
Brush tops with 1 tsp milk and then sprinkle with coarse sugar.
Bake for 18-22 minutes, until edges are slightly browned.
The nutritional facts are actually better than even one of the “healthiest” cereals, Multigrain Cheerios.
calories: 142 calories
fat: 4.5 g
sodium: 152 mg (6%)
carbohydrates: 22 g
dietary fiber: 3 g
sugar: 5.7 g
protein: 4 g
Actually multigrain cheerios have more carbs, sodium, and sugars but less fiber and protein. And I sure as heck would rather have a pumpkin scone for breakfast than a bowl of cheerios! Well 2 scones plus a hard boiled egg and a cup of decaf coffee to be exact (my well rounded delicious breakfast this morning!).