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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 146.5
  • Total Fat: 3.6 g
  • Cholesterol: 13.7 mg
  • Sodium: 181.0 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.6 g

View full nutritional breakdown of Pumpkin Chocolate Chip Scones calories by ingredient
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Pumpkin Chocolate Chip Scones

Submitted by: ZUMBANICOLETTE

Introduction

Surprisingly moist and a delish treat (should be treated as such). I am against a lot of artificial things so this recipe was great for using a lot of things more natural. I used all Whole Wheat flour and it was delish and the mini chips are completely optional and will change the nutritional info. Yes, real sugar has calories, but no chemicals! Surprisingly moist and a delish treat (should be treated as such). I am against a lot of artificial things so this recipe was great for using a lot of things more natural. I used all Whole Wheat flour and it was delish and the mini chips are completely optional and will change the nutritional info. Yes, real sugar has calories, but no chemicals!
Number of Servings: 36

Ingredients

    * 2 c. Flour
    * 2 c. Whole wheat flour
    *** If you sub all whole wheat flour, only do 3.5 c and add if needed
    * 4 tsp Baking Powder
    * 1.25 tsp Baking Soda
    * 0.5 tsp All Spice
    * 1 tbsp Cinnamon
    * 0.25 tsp Ground Cloves
    * 1 tsp salt (optional)
    * 4 tbsp (1/2 stick) Butter, unsalted
    * 0.5 c. Applesauce, unsweetened
    * 2.25 c. Raw Sugar (any will work) - if using artificial (which I'm against), cut measurement down!
    * 2 Eggs (if using egg whites only, 4)
    * 15 oz. Libby's Canned Pumpkin (I used a 29 oz. can and about 2/3 of the can)
    * 1 c. (1/2 bag) Nestle Mini Chocolate Chip morsels (optional and included in nutritional info)

    OPTIONAL (not included in nutritional info):
    Cinnamon & Sugar to top with

    * Other "insertable" options: finely chopped Almonds or Pecans, raisins, dried fruit - endless possibilities and all change/alter nutritional info.

Directions

* Preheat to 375
* Lightly grease cookie sheet (cooking spray)
* In large bowl, mix your dry ingredients (minus the sugar) and set aside
* In separate bowl, cream butter until fluffy and then mix in applesauce. Mix in the sugar until blended. Mix in eggs and pumpkin until blended. Gradually add the dry mix.
* Add in chocolate chips (or whatever you'd like)
* Drop by heaping tablespoonfuls on sheet and flatten scone a little w/back of spoon (about to 1/2" thick)
*** Can sprinkle w/cinnamon/sugar if you want at this point.
* Bake 12-16 minutes (depending on ovens). Remove and cool 5 minutes before moving to a cooling rack.

Serving Size: Makes 36 small scones (which is what info is for). Can make 24 larger scones.

Number of Servings: 36

Recipe submitted by SparkPeople user ZUMBANICOLETTE.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Very moist and tastes wonderful! - 6/2/11

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  • Made these with butternut squash, honey & sweetend applesauce. Then glazed them with a tiny bit of powder sugar & milk glaze. Bake them just til the outside is a bit hard but the inside is still moist. Awesome breakfast cookies! - 3/3/14

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