Lowfatpumpkinscones Food

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

Ingredients

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.

LOW FAT DRIED FRUIT SCONES

Low Fat Dried Fruit Scones image

This is a low fat version of scones that is very tasty. If you can't find the dried plum puree at your store, combine 8 oz pitted dried plums with 6 Tbsp water in blender, processing until smooth. Store leftovers in the refrigerator for up to 2 months. 1 serving = 2 Starch, 1 Fruit

Provided by Mysterygirl

Categories Scones

Time 25m

Yield 12 scones

Number Of Ingredients 11

Ingredients

2 1/2 cups flour
1/2 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup dried plum puree
2 tablespoons margarine, cold
8 ounces nonfat plain yogurt
1/2 cup craisins or 1/2 cup other dried fruit, finely chopped
1 egg white, lightly beaten
1 tablespoon sugar

Steps:

Preheat oven to 400°.
Coat cookie sheet with non-stick spray.
In a large bowl, combine first 6 ingredients.
Cut into dry ingredients the plum puree and cold margarine with pastry blender until mixture resembles coarse crumbs.
Add yogurt and mix until just blended.
Stir in dried fruit.
On a floured surface, roll or pat dough to 3/4 inch thickness.
Cut out with a 2 1/2 to 3 inch biscuit cutter, rerolling scraps as needed.
NOTE: The less you handle the dough the better so be sure to get as many as possible the first time.
Arrange on cookie sheet, spacing 2 inches apart.
Brush with beaten egg white and sprinkle with sugar.
Bake in the center of the oven for about 15 minutes or until golden brown and springy to the touch.

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

Ingredients

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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