Pumpkin Breakfast Scones
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 153.0
- Total Fat: 4.3 g
- Cholesterol: 10.8 mg
- Sodium: 274.9 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 1.3 g
- Protein: 3.8 g
View full nutritional breakdown of Pumpkin Breakfast Scones calories by ingredient
Introduction
Moist, low-cal scones that don't actually taste that much like pumpkin, so don't let the name scare you off. You could easily add fruit to this recipe to make it sweeter or leave out the sugar and add some cheese and you have a savory scone! (originally pumpkin-parmesan scones from cooking light magazine, tweaked to be sweet) Moist, low-cal scones that don't actually taste that much like pumpkin, so don't let the name scare you off. You could easily add fruit to this recipe to make it sweeter or leave out the sugar and add some cheese and you have a savory scone! (originally pumpkin-parmesan scones from cooking light magazine, tweaked to be sweet)Number of Servings: 12
Ingredients
-
6.75 oz (about 1 1/2 cups) all purpose flour
2.375 oz (about 1/2 cup) whole wheat flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup chilled butter, cut into small pieces
1/2 cup canned pumpkin
1/2 cup fat-free plain yogurt
2 large egg whites, divided
Directions
Preheat oven to 400 degrees Fahrenheit.
Combine flours, sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add pumpkin, yogurt, and 1 egg white. Dough should resemble glue in texture (don't mix it with your hands, it's impossible to get off).
Butter and flour an 8 in cake pan. Pat dough into pan. Score the top of dough into 12 wedges. Brush remaining 1 egg white over top of dough. Bake at 400 degrees for 20 minutes or until golden. Slice scones along serve line while hot. Serve warm.
Yields 12 servings (serving size = 1 wedge)
Number of Servings: 12
Recipe submitted by SparkPeople user DARK_BLUE.
Combine flours, sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add pumpkin, yogurt, and 1 egg white. Dough should resemble glue in texture (don't mix it with your hands, it's impossible to get off).
Butter and flour an 8 in cake pan. Pat dough into pan. Score the top of dough into 12 wedges. Brush remaining 1 egg white over top of dough. Bake at 400 degrees for 20 minutes or until golden. Slice scones along serve line while hot. Serve warm.
Yields 12 servings (serving size = 1 wedge)
Number of Servings: 12
Recipe submitted by SparkPeople user DARK_BLUE.