Pumpkin oat mini scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 64
Ingredients
2.0 cup Whole Wheat Flour2.0 cup Flour, white2.0 tbsp Baking Powder2.0 tsp Cream Of Tartar1/2 cup Dark Brown Sugar, Pure Cane Sugar2.0 tbsp Pumpkin Pie spice1 Cup Pumpkin-Libby's 100% Pure Pumpkin 1.0 cup Milk, 2%, with added nonfat milk solids, without added vit A1.0 cup Butter, salted (if using unsalted add 1 tsp salt)3 cups Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry)1.0 tbsp Vanilla Extract
Combine flours, spices, baking powder and cream of tartar; set aside.
Blend pumpkin, melted margarine, brown sugar, vanilla, and milk until fairly smooth. Add in oats and let sit aprx 10 mins to help oats soak up liquid for smoother scones. Stir/knead in dry ingredients until moistened and dough comes together. Add more flour if dough is too sticky, more milk if too dry. Cut dough into 8 equal parts (ie break in half 3 times) and on wax paper or other noon sick surface roll or pat each ball into a circle, about 6 inches around. Cut into 8 wedges. Place about 1/2 inch apart on parchment paper lined baking sheet. I have giant bashing sheets and fit half on each.
Bake 425 for about 10 minutes, until edges begin to brown.
Serving Size: Makes 64 small scones
Number of Servings: 64.0
Recipe submitted by SparkPeople user SUZISUZISUZI.
Serving Size: Makes 64 small scones
Number of Servings: 64.0
Recipe submitted by SparkPeople user SUZISUZISUZI.
Nutritional Info Amount Per Serving
- Calories: 77.1
- Total Fat: 3.4 g
- Cholesterol: 8.1 mg
- Sodium: 68.8 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 1.1 g
- Protein: 1.6 g
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