Thank you, International Delight, for sponsoring this post! All opinions are always 100% my own.
Pumpkin Pie Spice Cream Scones – Plump, rich, yet light and sweet scones flavored with pumpkin pie spice creamer and a simple spiced glaze.
It’s baaaaaack! PUMPKIN is back!
I waited. I waited until mid-September to post my very first pumpkin recipe of the season!
Is that an applause? Thaaanks!
You know, the weekend is about to start and we have these Pumpkin Pie Spice Cream Scones to welcome it! Like more PLEASE!
They are big, puffy, and crackly on top, and beautifully moist and deliciously sweet inside, and perfect for all your breakfasts and brunches, and afternoon lunches. They represent my love of all things Fall, pumpkin, comfort, and my coping mechanisms when left home alone with a jug of International Delight’s Pumpkin Pie Spice Creamer.
I was trying to pace myself, so at first I only used the creamer in a cup of coffee. It tastes like you’ve dunked a slice of Pumpkin Pie IN your coffee, minus all the calories!
Theeeen, because that wasn’t enough, I had this brilliant idea to *just* make a simple glaze with it. So I did. And it was bomb! As in, really good!
Theeeen, what does one do if they don’t want to eat up all the perfectly spiced and sweet glaze?
Bingo! One makes scones and tea because one BIG scone is always a better and lighter idea than a few teaspoons of glaze… *rolls eyes*
When I decide to make cream scones, I want big puffy ones, moist, not too dense and not too light, and golden brown. And then I get obsessed and keep tweaking and sampling the recipe until all my hard work pays off and they turn out just how I want them.
THIS, in my opinion, is a perfect scone. Perfect height, perfect texture, and the most perfect PUMPKIN taste.
These cream scones have about 150 calories less than the Starbucks-kind, and they are made with not just pumpkin pie spice creamer, but also yogurt and oats. Half the butter, too. And if you omit the glaze, they might just be calorie-free. PAH-hahaha! I make joke.
International Delight’s Pumpkin Pie Spice Creamer is only a seasonal product, thus it’s limited, so you should go and do what I did; stock up! The store I got it from only had 3 jugs left and I took all three, but not before giving my email to the dairy section manager asking her to get in touch with me when it’s back in stock.
Also, for all you iced coffee fans, along with the classic Pumpkin Pie Spice creamer, this year International Delight is introducing Pumpkin Pie Spice Iced Coffee, too! Yipee!
One more thing? We’re going to top today’s scones with said creamer + powdered sugar + spices, in three…two….one.
CRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX!
FOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
TOOLS USED IN THIS RECIPE
Pumpkin Pie Spice Cream Scones
FOR THE SCONES
- 2-1/2 cups all-purpose flour
- 1/3- cup rolled oats
- 1/3- cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 tablespoons cold butter , cut in pieces
- 1/2- cup International Delight Pumpkin Pie Spice Creamer
- 1/2- cup nonfat plain yogurt
- 1 teaspoon vanilla extract
FOR THE GLAZE
- 1 cup powdered sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- Pinch of nutmeg
- 2 tablespoons International Delight Pumpkin Pie Spice Creamer
- Preheat oven to 425F.
- Line a baking sheet with parchment paper or silpat and set aside.
- In a large mixing bowl combine flour, oats, sugar, baking powder, cinnamon and salt; whisk until completely incorporated.
- Rub the butter into the dry ingredients with your fingers, or with a pastry cutter; rub until the mixture resembles fine crumbs.
- Make a well in the center and pour in creamer, yogurt, and vanilla.
- Using a wooden spoon, combine all the ingredients just until the dough comes together.
- Transfer the dough onto a lightly floured surface; flour your hands and knead the dough five times.
- Shape the dough into a disk; cut dough into 8 wedges.
- Put all the wedges on previously prepared baking sheet, leaving about 1-inch space between each scone.
- Bake the scones for 15 to 18 minutes, or until golden brown.
- Let cool for 2 minutes and then transfer the scones to a wire rack.
Prepare the Glaze
- In a small mixing bowl combine powdered sugar, cinnamon, cloves, nutmeg and creamer; whisk until smooth.
- If the glaze is too thick, add more milk; if glaze is too thin, add more sugar.
- Spoon and spread the glaze over each scone.
- Allow glaze to set before serving.
Total Fat: 8.9
Saturated Fat: 5.5
Protein: 5 WW Smart Points without the Glaze: 11
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.