Breakfast

Pumpkin Scones is for Breakfast, Snack.

Pumpkin Scones takes 30 minutes to prepare.

Pumpkin Scones takes 25 minutes to cook.

Pumpkin Scones makes 16 servings.

The ingredients for Pumpkin Scones are:

4-5 cups wheat flour (start with 4c, and add 1c gradually when kneading to make dough less sticky)
1 cup Splenda OR brown sugar (1/2 regular splenda, 1/2 splenda brown sugar)
1/2 tbsp molasses (omit if using brown sugar)
1 cup cold butter/margarine (calculated with Smart Balance Light)
in a separate bowl mix:
1/2 tsp ground ginger
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground clove
1 tsp ground cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
2/3 cup skim milk (optional to add 1 tbsp of buttermilk powder)
1 can pumpkin (be sure there are no spices or sugar added)

Here is how you make Pumpkin Scones:

375°, yield 164-5 cups wheat flour (start with 4c, and add 1c gradually when kneading to make dough less sticky)1 cup Splenda OR brown sugar (1/2 regular splenda, 1/2 splenda brown sugar)1/2 tbsp molasses (omit if using brown sugar) 1 cup cold butter/margarine (calculated with Smart Balance Light)in a separate bowl mix:1/2 tsp ground ginger1 tsp nutmeg1/2 tsp allspice1/2 tsp ground clove1 tsp ground cinnamon2 tsp baking powder1/2 tsp baking soda1/2 tsp salt2 tsp vanilla extract2/3 cup skim milk (optional to add 1 tbsp of buttermilk powder)1 can pumpkin (be sure there are no spices or sugar added)Mix together dry stuff: flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don't overmix).Transfer to a lightly floured surface and knead gently 3-4 times. Divide dough in half and mold each half into a flat disk about 1 1/2 inches thick. Slice in half, and then cut each half into 4 equal pie-shaped wedges (8 wedges per disk). Bake on a cookie sheet for @ 375° for 20-25 minutes, or until a toothpick comes out clean. Makes 12-16 scones.Optional alterations: • Add chopped nuts.• Brush wedges with an egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.• Pumpkin Spice Butter1/4 cup butter/margarine, softened (half a cube)1/4 cup pumpkin puree (save some of the pumpkin from the can for this instead of using it all in the scones)1 tbsp brown sugar1 tsp cinnamon1/8 tsp nutmeg1/8 tsp allspiceCombine all and mix till creamy. Number of Servings: 16Recipe submitted by SparkPeople user SIRLYREA.

The nutritional information for Pumpkin Scones is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 182.9

• Total Fat: 5.9 g
• Cholesterol: 0.2 mg
• Sodium: 268.9 mg
• Total Carbs: 32.3 g
• Dietary Fiber: 4.8 g
• Protein: 5.4 g

The dietary needs meet for Pumpkin Scones is Low Carb