Pumpkin Scones (vegan, almost sugar-free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 201.7
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 136.7 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 2.2 g
- Protein: 4.3 g
View full nutritional breakdown of Pumpkin Scones (vegan, almost sugar-free) calories by ingredient
Introduction
My mom is diabetic & I'm on the look out for killer vegan baked goods, so we're going to test this recipe out & see if it meets both our needs. Will review recipe once we get around to making it! My mom is diabetic & I'm on the look out for killer vegan baked goods, so we're going to test this recipe out & see if it meets both our needs. Will review recipe once we get around to making it!Number of Servings: 12
Ingredients
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3 1/2 cup flour
1/2 cup Splenda
2 tsp baking powder
1/2 tsp baking soda
3 tsp ground ginger
2 cup canned pumpkin
1/3 cup canola oil
Directions
Serving size: 12
In large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger). Slowly add canola oil, a small amount at a time, until mixed. Add pumpkin and combine well.
On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.
Cut into 12 triangular pieces.
Bake at 425 degrees for 12-15 minutes, or until done.
Number of Servings: 12
Recipe submitted by SparkPeople user ZMONEY.
In large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger). Slowly add canola oil, a small amount at a time, until mixed. Add pumpkin and combine well.
On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.
Cut into 12 triangular pieces.
Bake at 425 degrees for 12-15 minutes, or until done.
Number of Servings: 12
Recipe submitted by SparkPeople user ZMONEY.
Member Ratings For This Recipe
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