Pumpkin Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4-5 cups wheat flour (start with 4c, and add 1c gradually when kneading to make dough less sticky)1 cup Splenda OR brown sugar (1/2 regular splenda, 1/2 splenda brown sugar)1/2 tbsp molasses (omit if using brown sugar) 1 cup cold butter/margarine (calculated with Smart Balance Light)in a separate bowl mix:1/2 tsp ground ginger1 tsp nutmeg1/2 tsp allspice1/2 tsp ground clove1 tsp ground cinnamon2 tsp baking powder1/2 tsp baking soda1/2 tsp salt2 tsp vanilla extract2/3 cup skim milk (optional to add 1 tbsp of buttermilk powder)1 can pumpkin (be sure there are no spices or sugar added)
375°, yield 16
4-5 cups wheat flour (start with 4c, and add 1c gradually when kneading to make dough less sticky)
1 cup Splenda OR brown sugar (1/2 regular splenda, 1/2 splenda brown sugar)
1/2 tbsp molasses (omit if using brown sugar)
1 cup cold butter/margarine (calculated with Smart Balance Light)
in a separate bowl mix:
1/2 tsp ground ginger
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground clove
1 tsp ground cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
2/3 cup skim milk (optional to add 1 tbsp of buttermilk powder)
1 can pumpkin (be sure there are no spices or sugar added)
Mix together dry stuff: flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don't overmix).
Transfer to a lightly floured surface and knead gently 3-4 times. Divide dough in half and mold each half into a flat disk about 1 1/2 inches thick. Slice in half, and then cut each half into 4 equal pie-shaped wedges (8 wedges per disk).
Bake on a cookie sheet for @ 375° for 20-25 minutes, or until a toothpick comes out clean. Makes 12-16 scones.
Optional alterations:
• Add chopped nuts.
• Brush wedges with an egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.
• Pumpkin Spice Butter
1/4 cup butter/margarine, softened (half a cube)
1/4 cup pumpkin puree (save some of the pumpkin from the can for this instead of using it all in the scones)
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
Combine all and mix till creamy.
Number of Servings: 16
Recipe submitted by SparkPeople user SIRLYREA.
4-5 cups wheat flour (start with 4c, and add 1c gradually when kneading to make dough less sticky)
1 cup Splenda OR brown sugar (1/2 regular splenda, 1/2 splenda brown sugar)
1/2 tbsp molasses (omit if using brown sugar)
1 cup cold butter/margarine (calculated with Smart Balance Light)
in a separate bowl mix:
1/2 tsp ground ginger
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground clove
1 tsp ground cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
2/3 cup skim milk (optional to add 1 tbsp of buttermilk powder)
1 can pumpkin (be sure there are no spices or sugar added)
Mix together dry stuff: flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don't overmix).
Transfer to a lightly floured surface and knead gently 3-4 times. Divide dough in half and mold each half into a flat disk about 1 1/2 inches thick. Slice in half, and then cut each half into 4 equal pie-shaped wedges (8 wedges per disk).
Bake on a cookie sheet for @ 375° for 20-25 minutes, or until a toothpick comes out clean. Makes 12-16 scones.
Optional alterations:
• Add chopped nuts.
• Brush wedges with an egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.
• Pumpkin Spice Butter
1/4 cup butter/margarine, softened (half a cube)
1/4 cup pumpkin puree (save some of the pumpkin from the can for this instead of using it all in the scones)
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
Combine all and mix till creamy.
Number of Servings: 16
Recipe submitted by SparkPeople user SIRLYREA.
Nutritional Info Amount Per Serving
- Calories: 182.9
- Total Fat: 5.9 g
- Cholesterol: 0.2 mg
- Sodium: 268.9 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 4.8 g
- Protein: 5.4 g
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