Breakfast

Petite Pumpkin Scones is for Breakfast.

Petite Pumpkin Scones takes several minutes to prepare.

Petite Pumpkin Scones takes several minutes to cook.

Petite Pumpkin Scones makes 36 servings.

The ingredients for Petite Pumpkin Scones are:

1 C. all purpose flour
1 C. cake flour
1 1/2 t. baking powder
1/2 t. salt
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground allspice
1/4 t. ground ginger
6 T. unsalted butter
1/3 C. pumpkin puree
1/3 C. heavy cream (i used half and half)
3 T. brown sugar splenda
1 t. vanilla

Here is how you make Petite Pumpkin Scones:

1. Preheat oven to 425 degrees. Get out a baking sheet and line with parchment paper (not required but makes cleanup easy!). Cut the butter into small pieces, put it in a small bowl and put it back in the refridgerator. In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well. Place bowl in freezer (refrigerator is fine if you have no room in freezer).2. In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well. Put this bowl in freezer (or refrigerator) and take the other bowl back out. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the raisins if you are using them.3. Get the liquid mixture out of the freezer and pour into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don?t knead it too much or the dough will get too sticky.4. Divide dough into 4 equal portions. Pat each portion out into a rough circle. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 12 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.Serving Size:?makes 36 petite scones

The nutritional information for Petite Pumpkin Scones is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 50.2

• Total Fat: 2.3 g
• Cholesterol: 6.0 mg
• Sodium: 54.0 mg
• Total Carbs: 6.6 g
• Dietary Fiber: 0.3 g
• Protein: 0.8 g