Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: Serves 24. 1 scone each serving.
Recipes
Pumpkin Scones
| Nutrition Information | |
| Calories: | 112 |
| Total Fat: | 5.8g |
| Saturated Fat: | 1.2g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 69mg |
| Carbohydrates: | 13g |
| Dietary Fiber: | 0.8g |
| Sugars: | 0.8g |
| Protein: | 2g |
| Vitamin A: | 1848iu (36%) |
| Vitamin C: | 0.4mg (0%) |
| Calcium: | 10mg (1%) |
| Iron: | 0.9mg (5%) |
Ingredients
Instructions
3 cups flour
1 1/2 tablespoon baking powder
3/4 cup margarine
1/2 teaspoon pumpkin spice
1 cup pumpkin (canned)
1/3 cup milk
Preheat oven to 375 degrees F.
Combine flour, baking powder, margarine and spice in a medium-sized mixing bowl. Mix by hand or with beaters until margarine is in pea sized pieces. Add pumpkin and milk.
Mix well. Turn scone dough onto floured board. Roll to one inch thickness and cut in small rectangular pieces, making 2 dozen scones.
Place scones spread apart on a non-stick tray. Bake until firm in center and golden on edges and bottom, about 20 minutes. Cool and serve warm.
Total Preparation & Cooking Time: 30 min. (10 Prep, 20 Cook)
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!