If you love to bake, these are 110% worth trying!
INGREDIENTS:
-1 1/2 scoop Pumpkin Spiced Level-1 protein
-1 1/4 cup all purpose flour
-1 egg
-5 tsp Swerve brown sugar
-1 teaspoon cinnamon
-1 teaspoon baking powder
-3/4 teaspoon ground cloves
-1/2 teaspoon ground ginger
-1/2 teaspoon ground nutmeg
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup (1 stick) unsalted butter, cut into cubes
-1/2 cup pumpkin puree
-3 tablespoons milk
-1 large egg
-2 teaspoons vanilla extract
FOR THE SPICED GLAZE:
-1 cup Swerve confectioners’ sugar
-1/4 teaspoon cinnamon
-1/4 teaspoon ground cloves
-1/4 teaspoon ground ginger
-pinch of nutmeg
-2 tablespoons milk
DIRECTIONS:
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. In a large bowl, combine Level-1, flour, sugar, baking powder, baking soda, spices, and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
3. In another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
4. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick. Using a large knife, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each each rectangle into two triangles, making 8 triangles.
5. Place scones onto prepared baking sheet. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
6. To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside. 7. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
8. When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze. Allow glazes to set before serving.
MACROS PER SCONE: 168 calories (8g protein, 7g fat, 32.75g carbs)
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