Sunday, October 14, 2012

Protein Packed Pumpkin Scones with Maple Pumpkin Icing

Protein Packed Pumpkin Scones with Maple Pumpkin Icing

2 ½ cups white whole wheat flour (plus about ¼ cup for dusting)
½ cup pumpkin protein powder (or vanilla)
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1/3 cup sucanat or brown sugar
2 tsp. cinnamon
1 tsp. ginger
4 Tbsp. chilled coconut oil or cold unsalted butter
2 eggs, divided
3/4 cup pumpkin puree
1 cup milk
½ cup dried cranberries
2 tbsp. sugar crystals, optional
 Maple Pumpkin Icing:
1 Tbsp. pumpkin puree
1 Tbsp. maple syrup
¾ cup powdered sugar

Preheat oven to 400˚F. Combine dry ingredients in food processor; add coconut oil and pulse until mixture resembles cornmeal. Transfer to a large bowl.
Whisk together 1 egg plus 1 yolk (reserving 1 white for brushing), pumpkin and milk in a medium bowl until blended. Add mixture, along with cranberries to dry ingredients and mix until soft dough forms. Place on a floured surface and knead a few times, dusting with flour to prevent sticking. Divide dough in half and shape each into logs, about 10 inches in length; flatten to 1 ½ inch thick. Cut each log into 11 wedges and transfer to 2 greased baking sheets, placing them about 2 inched apart. Brush each scone with egg whites and sprinkle with sugar if desired. Bake for about 15 minutes or until golden. Transfer to wire rack to cool completely.
Whisk together icing ingredients in a small bowl. Carefully drizzle icing (or use a small pastry bag) over cooled scones. Makes 22 scones.

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