Pumpkin Scones with Whole Wheat and Oats
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 229.9
- Total Fat: 9.1 g
- Cholesterol: 10.0 mg
- Sodium: 69.1 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 3.0 g
- Protein: 4.6 g
View full nutritional breakdown of Pumpkin Scones with Whole Wheat and Oats calories by ingredient
Introduction
Modified from a couple of different recipes I found online. Cold be vegan if vegan margarine was used. Modified from a couple of different recipes I found online. Cold be vegan if vegan margarine was used.Number of Servings: 12
Ingredients
-
3/8 c. white sugar
1 3/4 c. wheat flour
1 3/4 c. whole grain oat flour
2 t. baking powder
1/2 t. baking soda
2 t. ground ginger
1/2 t. nutmeg
1/4 t. ground cloves
1/2 c. (1 stick) Smart Balance 50/50 Butter Blend
2 c. canned pumpkin
Directions
1. Mix dry ingredients in large bowl.
2. Cut in butter till mixed and crumbly.
3. Mix in pumpkin.
4. Turn onto floured surface and knead a few times.
5. Arrange into circle and cut into twelves sections.
6. Bake at 425*F 12-15 minutes or until done.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user CASSIECAT.
2. Cut in butter till mixed and crumbly.
3. Mix in pumpkin.
4. Turn onto floured surface and knead a few times.
5. Arrange into circle and cut into twelves sections.
6. Bake at 425*F 12-15 minutes or until done.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user CASSIECAT.