Whole Wheat Pumpkin Scones
- Number of Servings: 8
Ingredients
Whole Wheat Flour, 1.5 cupFlour, white, .5 cupBrown Sugar, 2 Tbsp, unpackedPumpkin Pie spice, 1.5 tspBaking Powder, 1 tspBaking Soda, .25 tspSalt, .25 tspSmart Balance Light Spread, 3 Tbspegg, 1 largeLucerne Plain Fat Free Yogurt, 3 oz Pumpkin, cooked, .66 cup, mashed Vanilla Extract, 1 tspSplenda Granulated, 2 Tbsp1/3 cup raisins
Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. In a separate bowl mix together the yogurt, smart balance, pumpkin puree, raisins, egg, and vanilla and then add the pumpkin mixture to the flour mixture. Mix just until the dough comes together. Do not overmix the dough.
Scoop the dough into 8 even rounds on the baking sheet. Brush the tops of the scones with an egg white wash and sprinkle a little cinnamon sugar on top, if desired.
Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Makes 8 scones.
Number of Servings: 8
Recipe submitted by SparkPeople user POPCORNPUNCH.
In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. In a separate bowl mix together the yogurt, smart balance, pumpkin puree, raisins, egg, and vanilla and then add the pumpkin mixture to the flour mixture. Mix just until the dough comes together. Do not overmix the dough.
Scoop the dough into 8 even rounds on the baking sheet. Brush the tops of the scones with an egg white wash and sprinkle a little cinnamon sugar on top, if desired.
Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Makes 8 scones.
Number of Servings: 8
Recipe submitted by SparkPeople user POPCORNPUNCH.
Nutritional Info Amount Per Serving
- Calories: 176.4
- Total Fat: 3.1 g
- Cholesterol: 26.8 mg
- Sodium: 271.6 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 3.5 g
- Protein: 5.6 g
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