Autumn Scones

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Autumn Scones

3.6 of 5 (9)
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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 131.3
  • Total Fat: 1.7 g
  • Cholesterol: 0.1 mg
  • Sodium: 153.4 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.3 g

View full nutritional breakdown of Autumn Scones calories by ingredient
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Introduction

Enjoy all the wonderful flavors of autumn with these delicious breakfast bits Enjoy all the wonderful flavors of autumn with these delicious breakfast bits
Number of Servings: 14

Ingredients

    1 Cup All Purpose Flour
    3 Cups Oats
    1/2 Cup Splenda Brown Sugar Blend
    1/2 Cup Canned Pumpkin
    1 Cup Unsweetened Applesauce
    1/2 Cup Egg Beaters, or any Egg Substitute
    1 tsp vanilla extract
    1 tsp salt
    1.5 tsp baking soda
    1 tsp cinnamon
    1/2 tsp pumpkin pie spice

Directions

Combine all dry ingredients and mix well.

Combine all wet ingredients and mix well.

Add the two together, stirring very sparingly, until just combined.

bake in a 350* oven for about 20 minutes, or until golden brown.



makes 14 scones

Number of Servings: 14

Recipe submitted by SparkPeople user GORGEOUSFEET.

1.5KSHARES

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Member Ratings For This Recipe



  • 6 of 6 people found this review helpful
    In baking scones, you form in a round circle, then cut. Don't separate and bake. You can use quick or rolled oats. Rolled oats will give more texture. - 9/26/12

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  • 5 of 5 people found this review helpful
    To make the scones, turn out the dough onto a floured board and knead *briefly* as if you were making biscuits (that's what scones are, really, just with egg and sugar)--too much kneading makes them tough. Pat out the dough about 1/2 inch thick, and cut into triangles. Biscuit cutters work fine too. - 10/1/13

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  • Good
    3 of 3 people found this review helpful
    They have good flavor but I added extra spice. They are very dense and do not look anything like the picture. I used quick oats. I would use rolled oats next time. - 10/15/12

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  • Very Good
    3 of 3 people found this review helpful
    They were very tasty, moist but quite dense. I actually made them like drop biscuits and baked for a little under 20 minutes and they turned out fine. The directions were pretty vague though... - 9/26/12

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  • Incredible!
    2 of 2 people found this review helpful
    I used 2 eggs instead of egg beaters.I couldn't form these as directed so I put them in a muffin pan.
    Turned out nicely.Very tasty.I will be making these again. - 10/10/13

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