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pumpkin scones with cinnamon sticks
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Pumpkin Scones

These scones provide more fiber than traditional scones and can be eaten on their own, or as a tasty accompaniment to soup in winter.
Course Side Dish
Keyword AP Flour, Cinnamon, Egg, Margarine, Milk, Nutmeg, Pumpkin, Sugar
Cooking Method Oven
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 122kcal
Author Healthy Eating Advisory Service

Equipment

  • Oven
  • 2 Mixing Bowl
  • Baking Sheet

Ingredients

  • 1¼ cups Pumpkin Peeled and cut into small chunks
  • 2 cups All-Purpose Flour
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg
  • ¼ cup Margarine
  • ¼ cup Milk Low-fat
  • 1 Egg
  • Extra flour To dust

Instructions

  • Preheat oven to 400°F. Steam pumpkin for 10 minutes, or until soft. Transfer to a bowl and allow to cool.
  • Combine flour, sugar and spices in a mixing bowl.
  • In a separate bowl, mash the cooled pumpkin until smooth. Add the milk and egg and mix well.
  • Add the pumpkin to the flour mixture and combine gently until the mixture begins to hold together.
  • Using your hands, turn the dough onto a lightly floured bench. Knead gently for 2–3 minutes or until smooth. Split dough into evenly sized scone rounds, place on a baking paper lined tray and sprinkle lightly with extra flour.
  • Bake for 15 minutes, or until golden on top and cooked through. Serve warm.

Nutrition

Calories: 122kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 52mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1226IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg