Light Pumpkin-Oat Scones

An experiment.

• Ready In: 45 mins
• Serves: 6

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

Directions

1. # Preheat oven to 400 degrees.
2. # Prepare baking sheet by sparying lightly with cooking spray.
3. # In a large bowl, combine the the flour,oatmeal, sugar, baking powder, baking soda and salt.
4. # Cut in the margarine until the mixture resembles course meal.
5. # Add the pumpkin, vanilla and yogurt into the flour mixture and mix thoroughly.
6. # 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.
7. # Place the dough ball on the baking sheet and spread out into disk.
8. Cut into 6 wedges.
9. # Bake the scones 20 - 22 minutes.