Get Pumped!

Serving Size: 1 scone (1/6th of recipe)
Calories: 155
Fat: 5g
Sodium: 296mg
Carbs: 23.5g
Fiber: 4g
Sugars: 3g
Protein: 3.5g

PointsPlus® value 4*

HG Alternative: Swap out the Splenda for the same amount of granulated white sugar, and each scone will have 196 calories, 34g carbs, and 15g sugars (PointsPlus® value 5*).

We're not gonna lie -- it took some work to get this scone recipe juuust right. (Scones are tricky!) But the delicious results make our latest recipe WELL worth it. Enjoy!

Ingredients:
Scones
1/3 cup light whipped butter or light buttery spread (like Brummel & Brown)
1 cup whole-wheat flour
1/4 cup old-fashioned oats
1/3 cup Splenda No Calorie Sweetener (granulated)
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1/8 tsp. salt
2/3 cup canned pure pumpkin
3 tbsp. low-fat buttermilk

Icing
1 tsp. cornstarch
1 1/2 tsp. Splenda No Calorie Sweetener (granulated)
1 tsp. powdered sugar
1 dash cinnamon
1 drop maple extract
1 tbsp. Jet-Puffed Marshmallow Creme
1 tbsp. Cool Whip Free (thawed)

Directions:
Spread butter into a 1/4-inch-thick layer on a piece of parchment paper or aluminum foil. (If needed, let it come to room temperature so it's easily spreadable.) Freeze until solid, at least 3 hours.

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

To make the scones, in a large bowl, combine flour, oats, Splenda, baking powder, cinnamon, pumpkin pie spice, and salt. Mix well.

Cut frozen butter into very small cubes. Using two forks, quickly and thoroughly mash butter into the flour mixture, until the mixture resembles coarse crumbs. Add pumpkin and buttermilk, and stir until uniform.

Form dough into a circle on the baking sheet, about 6 inches in diameter and 1 1/2 inches thick. Evenly slice into 6 wedges, but don't separate the wedges.

Bake until a toothpick inserted into the center of a scone comes out clean, 12 - 14 minutes.

Let cool completely.

Meanwhile, to make the icing, in a small microwave-safe bowl, combine cornstarch with 1 1/2 tsp. cold water, and stir to dissolve. Add Splenda, powdered sugar, cinnamon, and maple extract. Mix well. Add marshmallow creme and microwave for 5 seconds, or until softened. Stir until smooth. Stir in Cool Whip, cover, and refrigerate.

Once scones have cooled, separate wedges, and drizzle with icing. Serve and enjoy!

MAKES 6 SERVINGS

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.