~Sent in by: Treva, NC
Source: Stonyfield Farm
Scones have traditional been served with afternoon tea, although most
recently they have found their way onto the breakfast table as well. In
this recipe, we have replaced the heavy cream with lowfat yogurt. Scones
are best when served warm.
Ingredients:
1 1/2 cups white flour
1 cup whole wheat flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 teaspoons. baking powder
2 teaspoons baking soda
1 cup plain yogurt
1/2 cup pumpkin, canned
2 eggs
Glaze:
2 tablespoons butter, melted
2 tablespoons confectioner's sugar
1 tablespoon maple syrup
Directions:
Preheat the oven to 425°F. Combine the flours, baking powder and soda,
salt, spices and sugar in a bowl, stirring with a fork to mix well. Add the
yogurt, eggs, and pumpkin and continue to stir with a fork. The dough will
become very sticky and will hold together in a rough mass. To make the
scones, scoop the batter using an ice cream scoop, and place each "scoop"
onto a non-stick baking sheet. Bake for 15-20 minutes, or until golden brown.
For the glaze, melt the butter and combine with sugar and maple syrup, spread
the butter over the top and the sides of the scones just as removing from the
oven.
Yields: 12 scones
Nutrition Facts Per Serving:
Calories 120; Calories from Fat 15; Total Fat 1.5g; Cholesterol 35mg;
Total Carbohydrates 24g; Protein 4g
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