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Vanilla-Glazed Pumpkin Scones
Ingredients
For the Scones
- Cooking spray or oil mister
- 1/2 cup cold lowfat 1% buttermilk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 5 tablespoons canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup packed dark brown sugar
- 1 vanilla bean
- 1 cup white whole wheat flour
- 1 cup unbleached all-purpose flour, plus more for the work surface
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- 1/4茶匙地肉桂
- 1/2 teaspoon kosher salt
- 3汤匙非常冷的黄油,切成小块
用于上光油
- 2汤匙冷无脂牛奶
- 1 cup powdered sugar, sifted
Directions
Preheat the oven to 375°F. Spray a baking sheet with oil.
对于烤饼:In a medium bowl, whisk together the buttermilk, egg, vanilla, pumpkin puree, and brown sugar. Using the tip of a sharp knife, cut along the length of the vanilla bean to split it open. Scrape half of the seeds into the bowl and whisk well; reserve the remaining seeds for the glaze.
In a large bowl, whisk together the flours, baking powder, pumpkin pie spice, nutmeg, cinnamon, and salt. Using a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse meal. Add the buttermilk mixture and stir until just moist. Turn the dough out onto a floured work surface and knead lightly four times with floured hands. Transfer the dough to the baking sheet and shape it into a 9-inch round about 3⁄4 inch thick. Using a knife, cut the dough all the way through into 12 wedges.
Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack and let cool for about 10 minutes before glazing.
For the glaze:Meanwhile, in a medium bowl, whisk together the remaining seeds from the vanilla bean and the milk. In another medium bowl add the powdered sugar. Using a spatula mix in the milk and combine well until it is mixed through and forms a thick glaze.
Put the scones on parchment or wax paper and drizzle the vanilla glaze over the scones using a spoon. You can also dip the tops of the scones into the glaze, and then let them sit on the paper to harden.
Serve warm. Leftovers can be stored in airtight containers for up to 2 days.
营养Information
服务:12|Serving Size: 1 scone
Per serving:Calories: 168; Total Fat: 4g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 24mg; Sodium: 708mg; Carbohydrate: 30g; Dietary Fiber: 2g; Sugar: 14g; Protein: 3g
营养Bonus:钾:103毫克;铁:6%;维生素A:17%;维生素C:1%;钙:3%
Gina Homolka是创始人Skinnytaste.com, the award-winning blog that’s been featured on Fitness, Better Homes and Gardens, Glamour.com, and FineCooking.com, among other media outlets. She lives on Long Island with her husband and their two children. Look for Gina’s new cookbook,The Skinnytaste Cookbook: Light on Calories, Big on Flavor在2014年9月30日销售。
照片由Penny de Los Santos提供。原创食谱发表在The Skinnytaste Cookbook.