Pumpkin Scones

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 274.3
  • Total Fat: 12.1 g
  • Cholesterol: 0.3 mg
  • Sodium: 380.4 mg
  • Total Carbs: 42.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.5 g

View full nutritional breakdown of Pumpkin Scones calories by ingredient
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Number of Servings: 8

Ingredients



    *Flour, white, 1 cup (remove)
    *Whole Wheat Flour, 1 cup (remove)
    Brown Sugar, 0.33 cup, packed (remove)
    Ginger, ground, 0.5 tsp (remove)
    Cinnamon, ground, 0.5 tsp (remove)
    Baking Powder, 1 tsp (remove)
    Baking Soda, 0.5 tsp (remove)
    Salt, 0.25 tsp (remove)
    *Margarine, soft, 0.5 cup (remove)
    Cranberries, dried, sweetened (craisins), 0.33 cup (remove)
    Milk, nonfat (skim milk), 0.5 cup (remove)
    *(C) Vinegar, White (Gr Value), 1 tbsp (remove)
    Pumpkin, canned, without salt, 0.5 cup (remove)
    Vanilla Extract, 1 tsp (remove)

Directions

Pumpkin Scones: Preheat oven to 400 degrees F (200 degrees C) and place rack in the center of the oven. Line a baking sheet with parchment paper. Mix together milk and vinegar to simulate buttermilk.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the craisins. In a separate bowl mix together the 'buttermilk', pumpkin puree and vanilla and then add the liquid mixture to the flour mixture. Mix just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 1 1/2 inches (4 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Can also be prepared as messier 'drop scones'.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.



Serving Size: Makes 8 scones

Number of Servings: 8

Recipe submitted by SparkPeople user MEDEAREBORN.

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