- cooking spray or oil mister
- 1/2 cup cold low fat 1% buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 5 Tablespoons canned unsweetened pumpkin puree
- 1/2 cup vanilla protein powder
- 1 vanilla bean
- 3/4 cup whole wheat flour or gluten free flour
- 1 cup unbleached all-purpose flour, plus more for the work surface (or gluten free )
- 1 Tablespoon baking powder
- 2 tablespoons pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3 Tablespoons very cold butter, cut into small pieces
- Glaze
- 2 Tablespoons cold fat-free milk
- 1/2 cup powdered sugar sifted
- 1/2 cup vanilla protein powder
- 4 oz low fat cream cheese
Directions
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Preheat the oven to 375 degrees F. Spray a baking sheet with oil.
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For the scones. In a medium bowl, whisk together the buttermilk, egg, vanilla, pumpkin puree and protein powder . 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.
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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.
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Turn the dough onto a floured work surface and knead light four times with floured hands. Transfer the dough to the baking sheet and shape into a 9-inch round about 3/4 inch thick. Using a knife, cut the dough all the way through into 12 wedges.
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Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack and let cool for about 10 minutes before glazing.
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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, protein powder and softened cream cheese. Using a spatula mix in the milk and combine well until it is mixed through and forms a thick glaze.
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Put the scones on parchment or wax paper and drizzle the vanilla glaze over the scones using a spoon. Alternatively you can dip the tops of the scones into the glaze, and then let them sit on the paper to harden.
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Serve warm. Leftovers can be stored in airtight containers for up to 2 days.
