Pumpkin Breakfast Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6.75 oz (about 1 1/2 cups) all purpose flour2.375 oz (about 1/2 cup) whole wheat flour1/2 cup granulated sugar2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1/4 cup chilled butter, cut into small pieces1/2 cup canned pumpkin1/2 cup fat-free plain yogurt2 large egg whites, divided
Preheat oven to 400 degrees Fahrenheit.
Combine flours, sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add pumpkin, yogurt, and 1 egg white. Dough should resemble glue in texture (don't mix it with your hands, it's impossible to get off).
Butter and flour an 8 in cake pan. Pat dough into pan. Score the top of dough into 12 wedges. Brush remaining 1 egg white over top of dough. Bake at 400 degrees for 20 minutes or until golden. Slice scones along serve line while hot. Serve warm.
Yields 12 servings (serving size = 1 wedge)
Number of Servings: 12
Recipe submitted by SparkPeople user DARK_BLUE.
Combine flours, sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add pumpkin, yogurt, and 1 egg white. Dough should resemble glue in texture (don't mix it with your hands, it's impossible to get off).
Butter and flour an 8 in cake pan. Pat dough into pan. Score the top of dough into 12 wedges. Brush remaining 1 egg white over top of dough. Bake at 400 degrees for 20 minutes or until golden. Slice scones along serve line while hot. Serve warm.
Yields 12 servings (serving size = 1 wedge)
Number of Servings: 12
Recipe submitted by SparkPeople user DARK_BLUE.
Nutritional Info Amount Per Serving
- Calories: 153.0
- Total Fat: 4.3 g
- Cholesterol: 10.8 mg
- Sodium: 274.9 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 1.3 g
- Protein: 3.8 g
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