Whole Wheat Pumpkin Scones

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 176.4
  • Total Fat: 3.1 g
  • Cholesterol: 26.8 mg
  • Sodium: 271.6 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 5.6 g

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


    Whole Wheat Flour, 1.5 cup
    Flour, white, .5 cup
    Brown Sugar, 2 Tbsp, unpacked
    Pumpkin Pie spice, 1.5 tsp
    Baking Powder, 1 tsp
    Baking Soda, .25 tsp
    Salt, .25 tsp
    Smart Balance Light Spread, 3 Tbsp
    egg, 1 large
    Lucerne Plain Fat Free Yogurt, 3 oz
    Pumpkin, cooked, .66 cup, mashed
    Vanilla Extract, 1 tsp
    Splenda Granulated, 2 Tbsp
    1/3 cup raisins


Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. In a separate bowl mix together the yogurt, smart balance, pumpkin puree, raisins, egg, and vanilla and then add the pumpkin mixture to the flour mixture. Mix just until the dough comes together. Do not overmix the dough.

Scoop the dough into 8 even rounds on the baking sheet. Brush the tops of the scones with an egg white wash and sprinkle a little cinnamon sugar on top, if desired.

Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

Makes 8 scones.

Number of Servings: 8

Recipe submitted by SparkPeople user POPCORNPUNCH.

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