1 ½ c of flour
1 ½ tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
2 tbsp unsalted butter, chilled
½ c pumpkin purée
8 1/8 tsp maple syrup
10 ½ tsp plain latta kefir

Preheat the oven to 425°F, and cover a baking sheet with foil. Lightly coat the foil with nonstick cooking spray. To prepare the scones, whisk together the flour, baking powder, cinnamon, and salt in a medium bowl. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles a fine meal. Add in the pumpkin purée, 8 teaspoons maple syrup, and 10 teaspoons of Latta Kefir, mixing until just incorporated.

Divide the dough into 8 equal portions, and shape each into a ball. Place onto the prepared baking sheet, and flatten slightly. Use a heart shape cookie cutter to resemble the way we made ours.

Mix together the remaining 1/8 teaspoon maple syrup and ½ teaspoon kefir in a small bowl, and brush over the tops of the scones. Bake at 425°F for 12-14 minutes, or until light golden brown on top. If the top browns to fast, tint with aluminum foil. Cool on the pan for 5 minutes before turning out onto a wire rack. Enjoy this delicious low fat treat!

Tis the season for pumpkins

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