Pumpkin Scones
Try this Pumpkin Scones recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 1 egg yolk
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 c all purpose flour
- 2 tsp pumpkin pie spice
- 1/4 c unsweetened almond milk
- 1/4 c granulated sweetener (i use @swervesweetie )
- 4 tb light butter ( use @brummelandbrown)
- 3/4 c canned pumpkin
- Carbohydrate 252.78454516713 g
- Cholesterol 460.338333320078 mg
- Fat 100.92298714258 g
- Fiber 23.7778943443595 g
- Protein 37.0479151732681 g
- Saturated Fat 61.4495797677618 g
- Serving Size 1 1 (747g)
- Sodium 1260.48900743179 mg
- Sugar 229.006650822771 g
- Trans Fat 7.65999309742188 g
- Calories 2054 calories
Combine the dry ingredients, add the butter and cut in using a pastry cutter, or with the help of two knives, until it resembles coarse sand, set aside. In a separate bowl combine the yolk, the pumpkin and the milk Mix dry and wet ingredients until well combined. Pour dough on a well floured surface and shape into a circle about 1" thick and 8" in diameter. Using a floured knife cut into 12 wedges, place them on a parchment paper lined baking sheet and bake at 400*F for 16-18 minutes. Let cool.
