Pumpkin Spice Chocolate Chip Scones - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 3 cups Unbleached All-purpose Flour
- 1/2 cup Sugar
- 1 Tablespoon Baking Powder
- 3/4 teaspoons Kosher Salt
- 1 teaspoon Cinnamon
- 1/2 teaspoon Ginger
- 1/4 teaspoon Freshly Grated Nutmeg
- 1/4 teaspoon Allspice
- 1 pinch Cloves
- 1 cup Canned Pumpkin
- 2 Eggs
- 1/4 cup Milk
- 1/2 cup Butter, Frozen
- 1 cup Mini Chocolate Chips
Instructions
- Preheat oven to 425 ºF. Line a cookie sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and spices. Set aside. In another bowl, whisk pumpkin, eggs, and milk together.
- Grate frozen butter on the large holes of a box grater. (I like to do this with a sheet of waxed paper underneath.) Add grated butter to the flour mixture and toss gently. Toss in chocolate chips.
- Fold in pumpkin mixture until a dough forms. (Don’t overwork the dough here. It’s ok if a little of the flour still shows.)
- Divide dough in half and dump out on a flour-coated surface. Knead a couple of times if needed, and form each half into a 6-inch circle. Place the circles onto the prepared cookie sheet.
- Use a bench scraper to divide each circle into 6 triangles. Gently move the triangles out just a bit, so each one has a little bit of space.
- Bake for 22 minutes, or until done. Remove to a wire rack to cool.
- Make the glaze. Beat the powdered sugar, milk, and cinnamon together until smooth. Spoon over warm or room temperature scones.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).
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