Vegetarian

Gingerbread Scones is for Breakfast.

Gingerbread Scones takes 15 minutes to prepare.

Gingerbread Scones takes 13 minutes to cook.

Gingerbread Scones makes 8 servings.

The ingredients for Gingerbread Scones are:

2 1/2 cups Heart Smart Bisquick? mix
2 tablespoons packed Splenda? brown sugar blend
1/3 cup molasses
1/4 cup organic pumpkin puree (not pie mix)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 heaping teaspoon fresh pureed ginger (can find in a jar)
1 egg, 1/4 cup egg substitute or vegan egg substitute
2 tablespoons canned cream cheese frosting

Here is how you make Gingerbread Scones:

Heat oven to 425?F. Spray an 8-inch round cake pan or cookie sheet with cooking spray.In large bowl, stir gingerbread ingredients until soft dough forms. On surface dusted with Heart Smart Bisquick? mix, roll dough in mix to coat. Shape dough into ball; knead 10 times. Pat dough into 8-inch round cake pan or on cookie sheet. Cut into 8 pie-shaped wedges, but do not separate if using a cookie sheet. Bake 13 minutes or until set and starting to brown (do not bake too long or they may become dry). Gently spread cream cheese frosting over top of hot scones to form a glaze*. Slice through scored wedges and carefully separate. Serve warm.*If you do not want the extra fat and calories, sift a light sprinkling of powdered confectioners' sugar over the top of the hot scones. It will look like snowfall.**You could also reduce the amount of molasses to 1/4 cup to lessen the amount of sugar and increase the pumpkin to 1/3 cup to add more fiber, but the scones will have a more pronounced pumpkin flavor.Number of Servings: 8

The nutritional information for Gingerbread Scones is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 209.6

• Total Fat: 3.5 g
• Cholesterol: 21.3 mg
• Sodium: 472.8 mg
• Total Carbs: 40.4 g
• Dietary Fiber: 1.3 g
• Protein: 3.7 g

The dietary needs meet for Gingerbread Scones is Low Fat