Autumn Scones

Autumn Scones

3.5 of 5 (10)
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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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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


    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


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.

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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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