Low-fat Pumpkin Scones

READY IN: 25mins
Recipe by Claire Jane

These are easy to make, and a healthy snack alternative.

Top Review by smellyvegetarian

These are GREAT! Wow! For those of us who don't keep self-raising flour around, the recipe is 1 c flour, 1 1/4 t baking powder, 1/8 t salt. I used a combination of whole wheat, spelt, and AP flours. I also used buttermilk instead of plain, and threw in a few shakes of cinnamon, nutmeg, and clove. I did not add the pinch of salt b/c I had added it to the flour, and I wish I had. I chose to knead and cut these, just b/c that's how I like scones. These rose like crazy and had perfect texture. Thanks so much for posting! Made for Healthy Choices tag.

Ingredients Nutrition

Directions

  1. Preheat oven to 220°C.
  2. Cream butter and sugar together.
  3. In a large bowl, place flour and salt.
  4. Add the egg, pumpkin, creamed butter and sugar and milk to dry mixture and mix with a wooden spoon until just combined.
  5. Depending on the wetness of the mixture, you may need to add a little more milk.
  6. Lightly grease muffin tray with canola spray and spoon mixture into tray.
  7. Bake at 220C for 10-15 mins, or until tops of muffins spring back when lightly touched.

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