Low Fat Pumpkin Scones Recipes

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HEALTHY PUMPKIN SCONES



Healthy Pumpkin Scones image

A healthy breakfast treat perfect for the fall and winter! Delicious with a pumpkin glaze!

Provided by runmomof3

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 12

Number Of Ingredients 17

1 cup whole wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon baking soda
5 tablespoons cold butter, cut into cubes
½ cup pumpkin puree
¼ cup light sour cream
¼ cup white sugar
1 egg
½ cup confectioners' sugar
1 tablespoon pumpkin puree
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk pastry flour, all-purpose flour, baking powder, 1/2 teaspoon cinnamon, allspice, salt, nutmeg, ginger, and baking soda together in a bowl. Cut cold butter into flour mixture using a pastry blender or 2 knives until mixture resembles small crumbs.
  • Mix 1/2 cup pumpkin puree, sour cream, white sugar, and egg together in a separate bowl; stir into flour mixture just until dough forms. Gently roll dough into a circle on a floured work surface and cut into wedges or use fall-inspired cookie cutters. Arrange scones on a baking sheet.
  • Bake in the preheated oven until lightly browned, about 15 minutes.
  • Mix confectioners' sugar, 1 tablespoon pumpkin puree, and 1/4 teaspoon cinnamon together in a bowl until glaze is smooth; spread over warm scones.

Nutrition Facts : Calories 162 calories, Carbohydrate 24.5 g, Cholesterol 30.2 mg, Fat 6.1 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 230.7 mg, Sugar 9.7 g

LOW-FAT PUMPKIN SCONES



Low-fat Pumpkin Scones image

Make and share this Low-fat Pumpkin Scones recipe from Food.com.

Provided by Claire Jane

Categories     Scones

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

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

Steps:

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

PUMPKIN SCONES



Pumpkin Scones image

A crisp pumpkin snack to enjoy with a warm cup of tea.

Provided by MARBALET

Categories     Bread     Quick Bread Recipes     Scone Recipes

Yield 12

Number Of Ingredients 8

2 tablespoons butter
6 tablespoons white sugar
2 eggs, beaten
2 cups mashed, cooked pumpkin
4 cups self-rising flour, sifted
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a mixing bowl, beat together butter, sugar, eggs and pumpkin. Stir in flour, cinnamon, nutmeg and salt by hand.
  • Roll out into 1/2 inch thickness and cut into rounds. Place on tray close together and bake for 15 to 18 minutes.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 39.3 g, Cholesterol 36.1 mg, Fat 3.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 651.8 mg, Sugar 6.8 g

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