Light Pumpkin-Oat Scones
Ingredients
- 3/4 cup canned pumpkin ⓘ
- 1/4 cup fat free sour cream ⓘ
- 1/4 teaspoon vanilla extract ⓘ
- 3/4 cup flour ⓘ
- 1/3 cup oatmeal ⓘ
- 2 tablespoons granulated sugar ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon pumpkin pie spice ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 2 tablespoons reduced fat margarine ⓘ
- 1 teaspoon nonfat milk ⓘ
- 1 teaspoon sugar substitute ⓘ
Instructions
- # Preheat oven to 400 degrees.
- # Prepare baking sheet by sparying lightly with cooking spray.
- # In a large bowl, combine the the flour,oatmeal, sugar, baking powder, baking soda and salt.
- # Cut in the margarine until the mixture resembles course meal.
- # Add the pumpkin, vanilla and yogurt into the flour mixture and mix thoroughly.
- # Knead the dough on a lightly floured surface just until it can be shaped. If the dough is too sticky add a little more flour but take care not to add too much as it toughens up the scones. Similarly, over kneading the dough also diminishes the final result.
- # Place the dough ball on the baking sheet and spread out into disk.
- Cut into 6 wedges.
- # Bake the scones 20 - 22 minutes.
Nutrition & Diet Analysis (per serving)
757
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).