Lowfatpumpkinscones Food

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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.

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

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

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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