Pumpkin Scones
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 166.3
- Total Fat: 4.4 g
- Cholesterol: 13.6 mg
- Sodium: 122.4 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 1.4 g
- Protein: 2.5 g
View full nutritional breakdown of Pumpkin Scones calories by ingredient
Introduction
Great for fall! Original recipe calls for 8 scones, but I cut them in half to make 16 - that way I get the taste of a great scone, but at a more reasonable size. I also use half all purpose flour and half whole wheat flour to add some fiber Great for fall! Original recipe calls for 8 scones, but I cut them in half to make 16 - that way I get the taste of a great scone, but at a more reasonable size. I also use half all purpose flour and half whole wheat flour to add some fiberNumber of Servings: 16
Ingredients
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2 cups flour
7 T. sugar
1 T. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
6 T. butter/margarine (cold)
1/2 c. canned pumpkin
3 T. low-fat or fat free half & half
1 large egg
Icing:
1 1/2 cup powdered sugar
3 T. 1% milk
1/4 tsp. cinnamon
1/8 tsp. nutmeg
pinch ginger
pinch ground cloves
Directions
Preheat oven 425 degrees F. Lightly oil a baking sheet or line parchment paper.
Combine flour, sugar, baking powder, salt and spices in large bowl. Cut butter into the dry ingredients until mixture is crumbly and chunks of butter are not obvious.
In a separate bowl, whisk together pumpkin, half & half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
Pat out dough onto a lightly floured surface and form into to circles, 1-inch thick. Using a large knife or pizza cutter, slice circles into 8 wedges each. Place on prepared baking sheet. Bake for 12-14 minutes, until they begin to be light brown. Cool on wire rack.
Make glaze from powdered sugar and milk. Take 1/3 of icing from bowl and place in separate bowl. Add spices plus extra powdered sugar to thicken. Brush cooled scones with white powdered sugar glaze. Drizzle spiced glaze over top of iced scone. Servie.
Number of Servings: 16
Recipe submitted by SparkPeople user MOSIEMAC.
Combine flour, sugar, baking powder, salt and spices in large bowl. Cut butter into the dry ingredients until mixture is crumbly and chunks of butter are not obvious.
In a separate bowl, whisk together pumpkin, half & half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
Pat out dough onto a lightly floured surface and form into to circles, 1-inch thick. Using a large knife or pizza cutter, slice circles into 8 wedges each. Place on prepared baking sheet. Bake for 12-14 minutes, until they begin to be light brown. Cool on wire rack.
Make glaze from powdered sugar and milk. Take 1/3 of icing from bowl and place in separate bowl. Add spices plus extra powdered sugar to thicken. Brush cooled scones with white powdered sugar glaze. Drizzle spiced glaze over top of iced scone. Servie.
Number of Servings: 16
Recipe submitted by SparkPeople user MOSIEMAC.
Member Ratings For This Recipe
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KARI71
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CHEESECAKE84
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JANET1012
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BRENTOHREN