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Pumpkin Scones




Source of Recipe


"Recipe Doctor" originally -- I changed the butter!


List of Ingredients




2 1/4 cups flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon finely chopped orange zest (colored portion of peel)
3 tablespoons light margarine -- cut into 1/4-inch pieces
3 tablespoons regular margarine
1/2 cup canned pumpkin
3/4 cup fat free half-and-half -- plus extra for brushing the tops of the scones

Spiced Glaze -- optional (see note)

Recipe



Preheat the oven to 400º; adjust the oven rack to the middle position.

In a food processor, combine flour, sugar, baking powder and pumpkin pie spice; pulse briefly to blend. Add orange zest and margarines; pulse until the mixture is the consistency of fine meal.

Transfer the mixture to a large mixing bowl. Stir in pumpkin and half-and-half, mixing just until combined.

Transfer the dough to a lightly floured piece of waxed paper; knead gently a few times to gather the dough into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out circles of dough with a 3-inch cutter. Gather the scraps of dough and press them together. Cut the remaining dough into circles. Place the scones 1 inch apart on a nonstick cookie sheet or a cookie sheet lined with parchment paper.
Or... pat the dough into a 3/4" thick circle on the cookie sheet and cut into 10 pie shaped wedges (do not separate).

Brush the top of the scones with a tablespoon or two of half-and-half. Bake for 12 to 15 minutes or until scones are lightly browned. Bake for 20 - 25 minutes if you make them in pie shaped wedges.

If desired, spoon or drizzle glaze over scones. Serve warm or cold.

10 scones

Per Serving (without the glaze): 191 Calories; 5g Fat (26.1% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 247mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : For a glaze, stir together 1/2 cup powdered sugar, 1/8 teaspoon pumpkin pie spice and 2 teaspoons water. Double the amounts if you want a lot of glaze.