Low-fat Pumpkin Scones

Submitted by Claire Jane

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

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 12

ingredients

• 2 1⁄2 cups self-raising flour
• 1⁄2 cup sugar
• 1 tablespoon butter
• 1 cup cooked pumpkin
• 1 egg, lightly beaten
• 1 pinch salt
• 50 ml milk
• canola cooking spray

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.

Reviews

[jessi_mcg]

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.

 

[hawkk6785]

i added about a half bag of hershey's cinnamon chips which helped a ton w/the flavor!

 

[TeacherLaLa]

What a great recipe. I cooked the scones for 13 minutes at 430 degrees Fahrenheit.<br/>I also used canned pumpkin pie and added some cinnamon, vanilla, nutmeg, and allspice (1/4 tsp of each). <br/>What a fabulous low fat and low calorie snack. I am making a second batch right now....want to put them in the freezer for a morning snack. Thanks.

 

[e3222890]

these are really really nice. i was worried about the "low fat" factor, but they were still lovely, sweet and dead easy to make. instead of putting to mix into muffin trays, i gently kneaded the dough on a floured surface, cut them out with a cookie cutter, and put them on a baking tray, the old fashioned way.

 

[CieJF]

Very good and so easy to make! I substituted canola oil for the butter and decreased the sugar to 1/4 cup using Splenda instead. Also, instead of using self-raising flour, I used whole wheat flour plus 1 tbsp. baking powder. Turned out great!