Whole Wheat Pumpkin Scones

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Nutritional Info

Servings Per Recipe: 32
Amount Per Serving
Calories: 141.6

Total Fat: 5.6 g
Cholesterol: 0.0 mg
Sodium: 137.4 mg
Total Carbs: 22.4 g
Dietary Fiber: 3.0 g
Protein: 2.8 g

View full nutritional breakdown of Whole Wheat Pumpkin Scones calories by ingredient

Introduction

Scones that make a quick, healthy guilt-free breakfast or snack. Scones that make a quick, healthy guilt-free breakfast or snack.

Minutes to Prepare: 25

Minutes to Cook: 17

Number of Servings: 32

Ingredients

1 large can Pumpkin (32 oz)

3/4 cups Honey

3/4 cups Olive Oil

1-1/2 T. Baking Powder

1 tsp. Salt

2 tsp. Cinnamon

1 tsp. Cloves

1 tsp. Nutmeg

1/2 tsp. Ginger

5 cups Whole Wheat Flour

Tips

Brush scones with beaten egg and add a few shelled pumpkin seeds before baking, or lightly sprinkle with cinnamon before baking.

Directions

Preheat oven to 400 degrees. Mix all ingredients together with electric mixer EXCEPT for the flour. Once all ingredients are mixed together, add flour and mix well without overmixing. Take half the dough and fold out onto floured board/countertop. Shape carefully into a rectangle about 12"x 7". Handle the dough as little as possible! Cut in half both horizontal and vertical. Then cut two more vertical halves until there are 8 squares. Then cut the squares in half, making triangles. Do the same with the second piece of dough. Place all triangles onto cooking sheets and bake at 400 degrees for 17-20 minutes. If you like a crisper scone, leave in 3-4 minutes longer.

Serving Size: 32 scones

Number of Servings: 32

Recipe submitted by SparkPeople user CANDIWING.