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    Pumpkin Gingerbread Drop Scones


    Source of Recipe


    Krystine's Healthy Gourmet Bakery Cookbook

    List of Ingredients





    2 cups flour
    1/3 cup sugar
    2 1/2 teaspoons baking powder
    1 teaspoon ground cinnamon
    2 teaspoons ground ginger
    1 teaspoon ground nutmeg
    1/3 cup butter, softened
    2/3 cup canned pumpkin
    1/3 cup egg whites or egg substitute
    1/3 cup plain nonfat yogurt

    Recipe



    Preheat oven to 400ºF. Spray a baking sheet with cooking spray. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger and nutmeg. Stir in butter, pumpkin, egg whites and yogurt to make a thick batter. Using an ice cream scoop, drop the batter in mounds about 2" apart on prepared baking sheet. Bake for 20-25 minutes or until lightly browned. Serve warm. Makes 24.

 

 

 

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