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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 166.3
  • Total Fat: 4.4 g
  • Cholesterol: 13.6 mg
  • Sodium: 122.4 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.5 g

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

Submitted by: MOSIEMAC

Introduction

Great for fall! Original recipe calls for 8 scones, but I cut them in half to make 16 - that way I get the taste of a great scone, but at a more reasonable size. I also use half all purpose flour and half whole wheat flour to add some fiber Great for fall! Original recipe calls for 8 scones, but I cut them in half to make 16 - that way I get the taste of a great scone, but at a more reasonable size. I also use half all purpose flour and half whole wheat flour to add some fiber
Number of Servings: 16

Ingredients

    2 cups flour
    7 T. sugar
    1 T. baking powder
    1/2 tsp. salt
    1/2 tsp. nutmeg
    1/4 tsp. cloves
    1/4 tsp. ginger
    6 T. butter/margarine (cold)
    1/2 c. canned pumpkin
    3 T. low-fat or fat free half & half
    1 large egg

    Icing:
    1 1/2 cup powdered sugar
    3 T. 1% milk
    1/4 tsp. cinnamon
    1/8 tsp. nutmeg
    pinch ginger
    pinch ground cloves

Directions

Preheat oven 425 degrees F. Lightly oil a baking sheet or line parchment paper.
Combine flour, sugar, baking powder, salt and spices in large bowl. Cut butter into the dry ingredients until mixture is crumbly and chunks of butter are not obvious.
In a separate bowl, whisk together pumpkin, half & half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
Pat out dough onto a lightly floured surface and form into to circles, 1-inch thick. Using a large knife or pizza cutter, slice circles into 8 wedges each. Place on prepared baking sheet. Bake for 12-14 minutes, until they begin to be light brown. Cool on wire rack.
Make glaze from powdered sugar and milk. Take 1/3 of icing from bowl and place in separate bowl. Add spices plus extra powdered sugar to thicken. Brush cooled scones with white powdered sugar glaze. Drizzle spiced glaze over top of iced scone. Servie.

Number of Servings: 16

Recipe submitted by SparkPeople user MOSIEMAC.






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  • 1 of 1 people found this review helpful
    These were good. I used fresh, cooked pumpkin rather than canned and doubled the spices. The dough was a little moist, maybe because of the fresh pumpkin. Also, I cut the scone into 16 pieces because the recipe says it is 16 servings. - 10/2/09

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  • I made this last night and they were really good! I used 2% milk instead of half and half but they turned out fine. My icing wasn't thick enough and I couldn't figure out how to thicken it up. Other then that, they were YUMMY! - 11/2/13

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  • These are fabulous! Everyone loved them! - 10/2/13

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  • I used fresh pumpkin which meant dough was sticky and had to use more flour. I cut the glaze way down and only used a couple of tablespoons drizzled over the top. - 10/14/11

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