whole-wheat pumpkin scones

Name: whole-wheat pumpkin scones Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 16
Ingredients: 4 cups whole wheat flour; 1 tbsp vital wheat gluten; 2/3 cup monkfruit in the raw; 2 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 1 tbsp ground cinnamon; 2 tsp ground ginger; 2 tsp ground cloves; 2 tsp ground nutmeg; 1/2 cup apple sauce; 1 cup pumpkin puree; 6 tbsp nonfat milk; 2 large eggs; 2 tbsp vanilla

Minutes to Prepare: 10
Minutes to Cook: 11

Number of Servings: 16

Ingredients

4 cups whole wheat flour1 tbsp vital wheat gluten2/3 cup monkfruit in the raw2 tsp baking powder1 tsp baking soda1 tsp salt1 tbsp ground cinnamon2 tsp ground ginger2 tsp ground cloves2 tsp ground nutmeg1/2 cup apple sauce1 cup pumpkin puree6 tbsp nonfat milk2 large eggs2 tbsp vanilla

Directions

combine all dry ingredients together and mix very thoroughly; add oil, and mash into dry ingredients until well-combined; combine all wet ingredients thoroughly; stir wet ingredients into dry ingredients until all are just wet; turn onto floured surface; knead 10 times; work into rectangle 1 inch thick and cut into 8 squares; cut each square into a triangle; place on sprayed cooking sheet. Bake at 400 for 11 minutes.

Serving Size:�Makes 16 large scones

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 122.2
Total Fat: 1.4 g
Cholesterol: 30.7 mg
Sodium: 13.2 mg
Total Carbs: 24.2 g
Dietary Fiber: 4.4 g
Protein: 5.3 g

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