Pumpkin Scones

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 73.7
  • Total Fat: 2.2 g
  • Cholesterol: 14.0 mg
  • Sodium: 53.6 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.0 g

View full nutritional breakdown of Pumpkin Scones calories by ingredient
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Number of Servings: 20


    1 1/2 cups whole wheat Flour
    1/2 cup all-purpose Flour
    1-1/2 tbsp baking powder
    1/2 cup splenda brown sugar
    3 tbsp chilled butter salted
    1/2 cup canned or fresh pumpkin puree
    1/4 cup nonfat milk
    1 large egg white


Preheat oven to 400 degrees.
1 - Mix whole wheat flour, all-purpose flour, baking powder and splenda until well blended.
2 - Cut in butter and mix until batter looks like fine crumbs.
3 - Add pumpkin, milk, beaten egg white and blend.
4 - On a floured surface knead until smooth.
5 - Roll into a rectangle about a 1/2 inch thick. Cut 20 squares (each will be about 3 inches) then cut across each square diagonally making 20 triangles.
6 - Place on ungreased tray about 1 inch apart. Bake at 400 degrees for 12 - 15 minutes.
Makes 20inch triangles.

Number of Servings: 20

Recipe submitted by SparkPeople user RECIPEGAL3.

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Member Ratings For This Recipe

  • I've been making my own brn sugar by mixing molasses w/Splenda. Also tried variations of Splenda & raw sugar. The amounts needed vary on the baked good's flavor (experiment). The general conversion I've used: 1c Splenda & 1tsp-1tbsp Molasses (= light or drk brn sugar). Sub 3/4c-1c raw sugar. - 12/16/08

    Was this review helpful?   yes  No
  • No wonder it's so low in fat and calories...the scones are only an inch in size!!! - 1/6/08

    Was this review helpful?   yes  No
  • I would like to make this w/o the splenda (i don't like the idea of splenda and would prefer to use regular brown sugar, honey or otherwise--does anyone know how to convert the other way? From splenda to sugar? - 11/20/07

    Was this review helpful?   yes  No
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