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Ingredients
  • subheading: for the scones:
  • 1 ½ c (180g) whole wheat or gluten-free* flour (measured correctly)
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 2 tbsp unsalted butter, chilled
  • ½ c pumpkin purée
  • 8 ⅛ tsp maple syrup
  • 10 ½ tsp nonfat milk, divided
  • subheading: for the glaze:
  • 1 tbsp plain nonfat Greek yogurt
  • 1 ½ tsp maple syrup
Steps
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