Saturday, February 4, 2012

Pumpkin Scones


1 1/4 cups all purpose flour
1 cup whole wheat flour
2 tsp. baking powder
1/4 cup brown sugar
1 1/2 tsp. pumpkin spice
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 cup cold butter (cut into cubes)
1 Tbsp. olive oil
1/3 cup milk
1 cup canned pumpkin

Preheat oven to 400.

Mix all dry ingredients in a mixing bowl.  Cut in butter and add olive oil until mixture resembles coarse crumbs.  Make a well in center of dry mix, set aside.

In another bowl, mix beated egg, milk and pumpkin. Add to the dry mix and mix roughly.

Turn out dough onto a lightly floured surface.  Quickly Knead dough by folding and pressing for ten to twelve turns. 

Pat dough into an eight inch round circle and cut into 12 wedges.

Place on a lightly greased baking sheet and bake for 15 minutes or until golden brown.

This recipe comes from

Each wedge is about 177 calories and 9 grams of fat.

1 comment:

Crunchy Creamy Sweet said...

As a big fan of scones, I am bookmarking this recipe! Have a wonderful weekend!