Pumpkin Carob (or chocolate) Scones--vegan and guilt-free
 Scones--vegan and guilt-free Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 96.1
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 14.5 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 3.2 g
- Protein: 2.5 g
View full nutritional breakdown of Pumpkin Carob (or chocolate) Scones--vegan and guilt-free calories by ingredient
Number of Servings: 8
Ingredients
-
1 cup white whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp allspice
1 tsp cinnamon
dash cloves
1/4 tsp nusalt
1 tbsp smart balance light, melted
2 tbsp unsweetened applesauce
2/3 cup Stevia in the Raw or other stevia baking blend that measures cup for cup like sugar
1 ener-g powdered egg, prepared (.5 tbsp + 2 tbsp warm water)
7 tbsp canned pure pumpkin
1/4 cup vegan carob or dark-chocolate chips (personally I prefer the carob but both are great!)
Directions
Preheat your oven to 375.
Let cast iron scone pan (if you have one) sit in the oven for 2 minutes as you finish preparing your dough.
In a large bowl mix dry ingredients, minus the stevia. In a smaller bowl combine the liquids and sweetener. Mix into dry and stir in chips.
Carefully remove preheated scone pan and spray with canola oil cooking spray. Drop heaping tablespoons of dough into the molds and spread out.
Bake for 12-16 minutes. Remove and cool for 5 minutes before moving to cooling rack.
**can also be made without a specific "scone pan," by making one round ball of dough on a cookie sheet and then cutting into 8 slices after baking.
Serving Size: makes 8 scones
Number of Servings: 8
Recipe submitted by SparkPeople user BETWEENTHEPAGES.
Let cast iron scone pan (if you have one) sit in the oven for 2 minutes as you finish preparing your dough.
In a large bowl mix dry ingredients, minus the stevia. In a smaller bowl combine the liquids and sweetener. Mix into dry and stir in chips.
Carefully remove preheated scone pan and spray with canola oil cooking spray. Drop heaping tablespoons of dough into the molds and spread out.
Bake for 12-16 minutes. Remove and cool for 5 minutes before moving to cooling rack.
**can also be made without a specific "scone pan," by making one round ball of dough on a cookie sheet and then cutting into 8 slices after baking.
Serving Size: makes 8 scones
Number of Servings: 8
Recipe submitted by SparkPeople user BETWEENTHEPAGES.