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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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An experiment. Ingredients:
3/4 cup canned pumpkin |
1/4 cup fat free sour cream |
1/4 teaspoon vanilla extract |
3/4 cup flour |
1/3 cup oatmeal |
2 tablespoons granulated sugar |
1 teaspoon baking powder |
1 teaspoon pumpkin pie spice |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 tablespoons reduced fat margarine |
1 teaspoon nonfat milk |
1 teaspoon sugar substitute |
Directions:
1. # Preheat oven to 400 degrees.
2. # Prepare baking sheet by sparying lightly with cooking spray.
3. # In a large bowl, combine the the flour,oatmeal, sugar, baking powder, baking soda and salt.
4. # Cut in the margarine until the mixture resembles course meal.
5. # Add the pumpkin, vanilla and yogurt into the flour mixture and mix thoroughly.
6. # Knead the dough on a lightly floured surface just until it can be shaped. If the dough is too sticky add a little more flour but take care not to add too much as it toughens up the scones. Similarly, over kneading the dough also diminishes the final result.
7. # Place the dough ball on the baking sheet and spread out into disk.
8. Cut into 6 wedges.
9. # Bake the scones 20 - 22 minutes.
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